Vegan creamy mock potato, caper and dill salad – an Aussie fav without the carb loading !

Hello again !

So, I’ve been working on this salad for a little while now. I first tried it with cubed carrots but it was weird tasting. So I’ve succumbed to the cauliflower obsession yet again and made the whole thing with a cauliflower. 

I loved the taste. It is certainly not exactly like the typical Aussie creamy potato salad, but certainly creamy, tangy and filling, much like it’s full fat and carb loaded cousin. This salad is a tiny 35 cals and 5g net carb per serve. This is compared to the average potato salad of 548 cals and 48g net carb.

Note : You need to make a cup of the OptiCook mayonnaise for this recipe, the recipe can be found here. 

Hoping you like it. I found it even better the day after cooking as the mayo and cauli get their groove on a bit better together if left to sit overnight.

This goes really well with the OptiCook green bean salad with a roasted tomato vinaigrette and the OptiCook curried zucchini rice salad . They make a great trio.

Awesome for a BBQ or a mixed salad lunch bowl, as pictured below.

Hoping you enjoy ! 

Joni

Vegan creamy mock potato, caper and dill salad

2016-03-02 20:29:39

Yields 4

A very low carbohydrate and calorie version of potato salad using cauliflower mayonnaise and roasted cauliflower. Added dill and capers give the mayonnaise a tangy lift.

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Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Prep Time

20 min

Cook Time

20 min

Total Time

40 min

Ingredients

1. 1 cup of OptiCook cauliflower mayonnaise, cooled (see recipe here http://www.opticook.org/?p=445)
2. 1/2 medium cauliflower, cut into approx 4 cups of florets
3. Olive oil spray
4. 1 tbs onion powder
5. 2 tspe capers, left whole
6. 1 tbs dill sprigs, roughly chopped
7. 1/2 cup chives or spring onions, finely chopped

Instructions

1. Heat the oven to 180°C. In a small oven proof dish, add the florets, sprinkle the onion powder over the top and spray with olive oil. Season with salt and pepper. Cook for approx. 15 mins until nicely golden and cooked through. Be careful not to overcook. Once cooked, remove from the oven and let cool.
2. In a bowl mix the OptiCook mayonnaise, dill, capers, spring onions/chives and the cauliflower florets carefully.
3. Season and serve.

Notes

1. You need to make a cup of the OptiCook mayonnaise, recipe is here : http://www.opticook.org/?p=445
2. You could also use gherkins in the place of the capers.
3. This recipe keep in the fridge for at least five days. Unsure about freezing, I would say it could go watery and soggy once frozen.

By Joni Condos

Opti Cook https://opticook.org/

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1. 

   Sammi
   March 5, 2016

   Amazing!!!

   • 

     Joni Condos
     March 5, 2016

     Thank you Sammi !