Paulin ‘Potato’ Salad

Potato SaladI have to admit I was never a casserole or potato salad fan growing up, but when I offered to make a family picnic, I got a request for potato salad. Always up for a challenge, I made it happen with my go-to ingredient: CAULIFLOWER. I do like to mix things up so I used purple and white cauliflower.

‘Potato’ Salad

  • Head of cauliflower
  • Celery stalks
  • Small diced tomato
  • 2 tbsp parsley
  • 2 hard-boiled eggs
  • 3 tbsp macadamia nut oil
  • 1 tbsp Dijon Mustard
  • 1 tsp Sea Salt
  • Optional: bacon or chopped pecans

How to make it: Steam cauliflower until it is tender. Cool before adding celery, onion, parsley, and boiled eggs. Fold in the remaining ingredients. For Fried chicken warm skillet on high heat with coconut oil. Lightly dust chicken (and I mean lightly as the flour is dense) in coconut flour, knocking the excess off on the side of the bowl. Place in skillet and brown on both sides and cook so that the meat is no longer pink in the middle.

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