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Whole30 Cauliflower and Yam ‘Potato’ Salad
Yield: 4-6 servings 1x
Prep: 10 minsCook: 10 minsTotal: 20 minutes
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Ingredients
- 3 whole eggs in shell, brought to room temperature (eggs should be pasture-raised if possible to be Whole30 compliant)
- 1 tablespoon white vinegar
- 1 pound organic cauliflower florets, (organic to be Whole30 compliant)
- 1/2 pound white yam, cubed into bite sized pieces
- 1/2 teaspoon salt
- 1/4 cup apple juice (only ingredients should be apples and water, to be Whole30 compliant)
- 1 teaspoon apple cider vinegar (Bragg’s Organic if possible)
- 1/2 teaspoon white vinegar
- 1/2 teaspoon celery salt
- 1/4 teaspoon white pepper
- 1/2 teaspoon poppy seeds
- 1/2 teaspoon Dijon mustard (ingredients should be mustard seed and salt, nothing else to be Whole30 compliant)
- 1/2 cup Whole30 olive oil mayonnaise (see recipe here)
- 1/3 cup sweet onion, minced
Instructions
- Bring a sauce pan of water to a boil with 1 tablespoon of white vinegar and gently place the three whole eggs in without cracking the shells. Boil 5 minutes, turn off burner and let sit 15 minutes in hot water. After 15 minutes, drain water and shake pan to crack shells. Peel under cold water, chop and set aside.
- Place cauliflower and cubed yams in large sauce pan and cover with water. Add salt and bring to a boil. Simmer about ten minutes or until tender. Drain and leave in strainer draining.
- In a small sauce pan, bring apple juice to a boil and boil until reduced to one tablespoon. Watch closely. The mixture will be thick and sweet. Pour into a small bowl and add cider vinegar, white vinegar, celery salt, pepper, poppy seeds and Dijon mustard. Stir in mayonnaise and onions.
- Place drained, but still warm, cauliflower and yams in a large bowl.
- Add mayonnaise mixture and stir.
- Fold in chopped eggs and immediately refrigerate until chilled.
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