This is a potato-less potato salad. An oxymoron you say? Well, maybe. But once you make this and serve it to family and friends, you and they will be believers. Makes me wonder if the secret to a good potato salad is not the potatoes as much as the creamy sauce. You be the judge and let me know how this compares to mainstream potato salad.
1 large head cauliflower (florets only)
1 tablespoon Hidden Valley ranch dip mix (not the entire packet)
1½ cups Vegenaise
½ cup sour cream
3 tablespoons Dijon mustard
2 tablespoons milk
1 cup red onion (diced)
2 celery stalks (diced)
1 tablespoon seasoned rice vinegar
4 hardboiled eggs (chilled and chopped)
¼ cup chives (chopped)
2 tablespoons fresh dill (chopped)
2 tablespoons parsley (chopped)
Paprika (for garnish)
Place cauliflower in a large microwave-safe bowl and pour 1/3 cup water over it. Cover and microwave for 6 – 8 minutes (until cauliflower is soft). Once cool enough to handle, drain excess water from the cooked cauliflower. Lightly mash 2 cups of the cauliflower and place in a blender. Add milk and puree or pulse until blended. (Don’t worry if it isn’t completely smooth.) Spoon into the blender and mix until creamy. Set aside.
In a medium bowl, mix together the ranch mix, Vegenaise, sour cream, and mustard. Chop the balance of the cauliflower into small half-inch pieces. Place cauliflower pieces in the bowl and add the onion, celery, and vinegar. Toss and let stand for 5 minutes.
Pour the blender mixture over the vegetable mixture and stir to incorporate. Fold in the chopped eggs, chives, dill, and parsley. Chill for a couple of hours to allow flavors to blend. Serve cold.