|Photo Credit: Jennifer Guest Stockinger for Bariatric Foodie|
When I think of barbecues (or “cookouts” as we call them in Baltimore), I think of grilled meat and great cold sides – chief among them, potato salad!
I know a lot of you don’t eat white starches like potatoes. I don’t for the most part. Every now and again I’ll have a bite or two of something, but speaking in practical terms, things like potatoes and pasta and such make me way full, way fast and don’t give me much protein to show for it!
I personally don’t like getting full so fast. Eating at a cookout is a communal thing and you feel sort of weird standing there with a half-eaten plate of food while everyone else is still scarfing. So I try to make food I can eat a portion of, feel good about eating and that allows me to feel normal in an eating situation.
Fauxtato Salad is not a new concept! Cauliflower is a great carb swap. You can use it in place of rice and, in this recipe, in place of potatoes. I don’t agree that they have the same texture (they don’t) but this works. I’ve been bringing this salad to cookouts for five years and it always gets eaten (right along with the traditional stuff!)
Enjoy this recipe from former Bariatric Foodie co-writer, Jen — and happy barbecue season!
- 1 large head fresh cauliflower
- 4 large eggs, hard boiled & diced up (I mash mine up with a potato masher)
- 1 medium sweet onion, chopped fine (I prefer Vidalia since they’re from Georgia, but you can use Walla Walla or sweet Spanish onion as well)
- 1 cup Greek Yogurt
- 1/2 cup Mayonnaise (you can use light but DO NOT use Fat Free)
- 1/4 cup Prepared Yellow Mustard
- 1/4 cup pickle relish (you can use dill or the no sugar added sweet relish, whichever you prefer)
- 1/2 bunch fresh Italian Parsley, minced
- 1/2 bunch fresh Dill, minced
- Garlic Powder
- Paprika (optional, this is just to sprinkle over the top)