CAULIFLOWER AND POTATO SALAD WITH MAYONNAISE

Name: CAULIFLOWER AND POTATO SALAD WITH MAYONNAISE - Alexandrina M.
Ingredients: 1 cauliflower approx. 1 kg. 1 onion 2 cloves of garlic 3 eggs 350 ml oil salt 1 tablespoon mustard 1 teaspoon lemon juice 4 potatoes (approx. 500 g)

Savory - CAULIFLOWER AND POTATO SALAD WITH MAYONNAISE by Alexandrina M. - Recipia

I have made this salad several times, especially when I had leftover mayonnaise from another recipe or when I bought a cauliflower larger than I needed. Usually, I made it only with cauliflower, but I noticed that adding boiled potatoes, especially when you want to use more mayonnaise, balances the texture and taste well. It’s nothing complicated, but it matters to follow the order of the steps for a good result. Quick Info Total time: about 50-60 minutes (includes boiling and cooling) Preparation time: 20-25 minutes Boiling time: 25-30 minutes (vegetables and eggs) Servings: 6-8 Difficulty: easy Occasion: appetizer, hearty breakfast, or cold snack Ingredients 1 cauliflower (about 1 kg) 1 whole onion (for boiling) 2 cloves of garlic 4 potatoes (about 500 g, preferably with thin skin) 3 eggs (2 for boiling, 1 raw, for mayonnaise) 350 ml oil (for mayonnaise) 1 tablespoon mustard 1 teaspoon lemon juice Salt (to taste) Preparation Method 1. Clean the cauliflower and break it into florets. Wash them well. Boil them in enough water with a whole onion and the 2 cloves of garlic. Add salt to the water. Let it boil for about 15 minutes until the cauliflower softens. Drain the cauliflower well in a colander and let it cool. Discard the onion and garlic after boiling; they are only for flavoring. 2. Meanwhile, wash the potatoes and boil them with their skins, with a little salt. Boil until a fork easily goes through them (about 25-30 minutes). Drain and let them cool. Once cooled, peel them and cut them into equal cubes. 3. For the mayonnaise: boil two of the eggs (only the yolks are used). After they have cooled, put 2 boiled yolks and 1 raw yolk in a bowl. Mash the yolks with a little salt, then start adding the oil gradually, mixing constantly until it starts to thicken. When the mayonnaise becomes thick, add the mustard and then the lemon juice. Continue incorporating the oil until you get a thick mayonnaise. No need for a mixer; a wooden spoon or whisk works well if you have patience. 4. Mash the boiled cauliflower with a fork, as finely as you like, or leave it in small pieces, according to your preference. Put it in a large bowl. 5. Add the potato cubes over the cauliflower. Mix gently so as not to completely break the potatoes. 6. Pour the mayonnaise over the mixture and homogenize everything. Taste for salt and adjust if necessary. 7. Transfer the salad to a platter and level it. Garnish as you like – a few slices of green onion, parsley, slices of boiled egg, or nothing if you want it simple. Why I make this recipe often It’s the kind of salad I return to because it doesn’t require rare ingredients and can be prepared in advance. It keeps well in the fridge and is suitable as an appetizer or cold snack. It’s filling but not heavy. You can easily adapt it based on what you have on hand. Tips and Variations Tips Don’t let the cauliflower boil too long; otherwise, it becomes watery and loses its texture. Drain the cauliflower well so you don’t thin out the mayonnaise. Potatoes taste better if you boil them with their skins and peel them after cooling. If you want a lighter salad, you can use less mayonnaise or combine it with yogurt. Substitutions Potatoes can be replaced with boiled parsnip or boiled celery if you want a different option. If you don’t want to use raw egg in the mayonnaise, you can make it only with boiled yolks and a little yogurt, although the texture will be slightly different. Variations You can add some herbs (dill or parsley) to the mixture. Chopped green onion gives a fresh taste if added directly to the salad, not just for decoration. For those who prefer, a little white pepper or sweet paprika works too. Serving Ideas It goes very well on toasted bread slices, especially for breakfast. It can be served alongside tomatoes, cucumbers, radishes, or green onions. You can also use it as a filling for halved boiled eggs or hollowed tomatoes if you want a more appealing appetizer platter. Frequently Asked Questions 1. Can I use frozen cauliflower? Yes, if you have frozen cauliflower, you can use it directly without thawing. Boiling time is slightly reduced; it just needs to be tender when pierced with a fork. 2. Is it necessary to boil the onion and garlic? They are not mandatory, but they give a nicer flavor to the cauliflower. After boiling, they are discarded and not used in the salad. 3. Can I make mayonnaise only with boiled yolks? You can, but it will be denser and less glossy. If you don’t want to use raw egg, add a little sparkling water or yogurt for a lighter texture. 4. Can the salad be prepared a day in advance? Yes, it actually tastes better after sitting in the fridge for a few hours. Mix again before serving. 5. How much mayonnaise should I use if I don’t want the salad to be too greasy? You can reduce the amount of mayonnaise by half or add a little plain yogurt, to taste. It doesn’t affect short-term preservation. Nutritional Values (estimate for one serving out of 8) Approximately 300-350 kcal/serving Protein: 4-5 g Carbohydrates: 20-25 g Fats: 22-25 g The values are indicative and vary depending on how much mayonnaise and potatoes you actually use. Storage and Reheating The salad can be stored in the fridge, covered, for up to 3 days. It is not to be reheated; it is served cold. If it sits longer, the potatoes may release water; mix before serving. Freezing is not recommended, as the texture will be ruined.

CAULIFLOWER AND POTATO SALAD WITH MAYONNAISE

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