Delicious “No”tato Salad


Ahhh….Summer is just about here, and that means many of us are looking forward to cookouts with family and friends. Sunshine, water fights, laughter, delicious food, bonfires… I can almost feel the warmth of the flames and smell the smoke as I imagine our marshmallows roasting over the fire. Yes, summer get togethers bring fond memories.

For many of us, when we think of a summer get together, we can’t help but feel our mouths water as we think on all of the delicious food–grilled burgers, hotdogs, watermelon. Yum. I don’t know about you, but one food that I particularly enjoy is a potato salad done well. But, I also know that I don’t do as well with nightshades (which, obviously potatoes fall within this category). So, you can imagine my delight when I came upon a “nightshade”-free version of this recipe from Janel over at NellieBellie. And you know what? It is awesome. Thank you, Janel, for this delicious side dish! Made with a base of cauliflower instead of potatoes, this “no”tato salad is full of health benefits. According to Dr. Mercola, cauliflower can be called a “superfood” as it poses several benefits: “It fights cancer, boosts heart health, is ant-inflammatory, is rich in vitamin C and K, is a good source of protein, thiamine, riboflavin, niacin, magnesium, phosphorus, fiber, B6, folate, manganese, pantothenic acid,and potassium, it supports brain health, is a support for detoxification, poses digestive benefits, and is rich in antioxidants” (Mercola). Oofta! I don’t know about you, but it makes me want to grab a big bowl of this “no”tato salad right now!

I love this recipe because it is simple, delicious, and is absolutely a dish you could bring to a potluck this summer. Enjoy this “no”tato salad recipe! And thank you, again, to Janel for this. I made just slight adjustments from her recipe, so if you want to see the original, just click here. Enjoy!

1 medium head of cauliflower
6 organic, hard-boiled eggs, chopped
1 small yellow onion, chopped
1/2 cup frozen peas, thawed
1/2 pkg bacon–cooked and crumbled (I would highly recommend bacon which is free of antibiotics and hormones.)
1 cup Veganiase
Optional: fresh chives to sprinkle on top

1. Cook the cauliflower until al dente. Drain and set aside to cool.
2. Mix the remaining ingredients, except the chives, in a medium-sized bowl. Add the cooked cauliflower and stir everything together gently.
3. Sprinkle the fresh chives on the top. Cover and refrigerate at least 3 hours before serving.

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