If you’re watching your health and counting carbs, you will absolutely love this no guilt cauliflower sweet potato salad! You’ll never bring plain ol’ potato salad to the family reunion again!
While following our whole30 challenge this month we had a camping trip planned and although the program frowns upon trying to replicate your favorite dishes, I wasn’t about to make my family skip their favorite potato salad. I simply modified it a bit to meet our current dietary guidelines and oh my, I’ll never make plain potato salad ever again.
1 pound cauliflower florets, Roughly Chopped(organic to be Whole30 compliant)
1 sweet potato, cubed into bite sized pieces
½ teaspoon salt
¼ cup apple juice
1 teaspoon apple cider vinegar
½ teaspoon white vinegar
½ teaspoon celery salt
¼ teaspoon Freshly Ground Black Tellicherry Peppercorns
½ teaspoon poppy seeds
½ teaspoon Dijon mustard
½ cup Whole30 olive oil mayonnaise (see recipe here)
⅓ cup red or vidalia onion, finely chopped
3 Hardboiled Eggs, peeled and diced
Steam the Cauliflower and sweet potato cubes for 4-5 minutes or until softened but not mushy. We use a 42 oz Mastrad Silicone Steamer dish (LOVE THIS THING!!) and cook everything in 4 minutes flat. Sprinkle with 1/2 teaspoon of salt. Set aside.
In a small saucepan heat the apple juice, bring it to a simmer and reduce until it’s thick and syrupy. Remove from heat, add the apple cider vinegar, white vinegar, celery salt, black pepper, poppy seeds and whole30 compliant mustard. Whisk. Add the Mayonnaise, whisk again.
Transfer the cauliflower and sweet potato cubes into a bowl, sprinkle with the finely chopped onion, chopped hard-boiled eggs and then pour the dressing mixture over the top. Gently fold using a spatula to combine all the ingredients until they’re evenly coated.
A few notes about the Whole30 aspect of the recipe. In order to make this fully compliant you’ll need to use whole30 approved Mayo (we made our own), dijon mustard (must not contain white wine or sulfites), and pure apple juice (no sugars added).