Not Your Grandma's Potato Salad

4 small baked **red potatoes, skin on, cut into cubes

2 cups cooked cauliflower florets (you can use an entire head of cauliflower in this recipe.  I have.   It still tastes like potato salad.)

Boil, bake or microwave (I nuke for speediness) the potatoes and cauliflower until done, whichever you prefer.  Keep a window open or a fan on in the kitchen since cooking  cauliflower  has its own special aroma.  This salad tastes great WARM.

Instead of the traditional mayonnaise (nope, not even veganaise)--- I add only spicy brown mustard, a few shakes of white wine vinegar, fresh ground pepper, parsley flakes and a pinch of garlic powder to the warm potato mixture.  Toss well!

Add chopped onion (1/2 cup) red (or green or both) bell pepper (one whole, chopped), dill pickles (just one large or two small, chopped), grated carrots (1/2 cup),  black olives (about 10, chopped), and 1-2 cups baby spinach leaves, sliced thin (this is not pictured in the collage above).  *Optional addition:  sprouted lentils (steamed for a minute or two before adding) or alfalfa sprouts.

Blend in all ingredients. Taste and add more mustard or vinegar if you need more ‘zest.’  Salad tastes great warm…and very good for leftovers.  I’m guessing there will not be much ‘leftover.’

YUMMERS!


**I have used all kinds of potatoes for this recipe.  I like the small red but the Yukon Gold and Idaho spuds are also delish.