With 100ºF (38C) temperatures outside a chilled potato salad is very appealing. I like this type of salad just as well made with cauliflower. Not only is it just as tasty and refreshing, it is low in carbohydrates.
The salad I made today is chock full of flavor, just the way I like it. It might seem like an “everything but the kitchen sink” dish, but although there are many ingredients, they are all in small amounts and no one ingredient or flavor dominates another.
Started out by steaming the cauliflower florets. I wanted them well cooked but not to the point where they would fall apart when the other ingredients would be mixed in. As soon as the florets were done to my liking I cooled them under cold running water.
Other ingredients I used were:
finely chopped sweet onion
chopped roasted red pepper
cubed aged Dubliner cheese
julienned celery leaves
chopped pimento stuffed green olives
sliced sweet baby gherkin pickles
chopped egg (the white part)
If there were any capers in the fridge or pantry I would have added a few of those.
The wet ingredients consisted of:
home grown horse radish
mashed yolk of a boiled egg
basil vinegar (that Faye made)
The wet ingredients were seasoned with paprika, black pepper, celery seed, onion powder, garlic powder and sugar.
I would love to dig in right now but must wait to serve it to company.