Kitchen Experiment #18 – Demented Mock Potato Salad

The conscripted members of the Low Carb Confidential Taste Panel (my wife and two daughters) cast a wary eye at some of the things I prepare. Long experience has told them that to accept my innocent-sounding invitation to ‘take a taste’ puts them in a bind, as what was offered might indeed be yummy – or not so yummy, often in strange, unfamiliar ways that leave them even more wary the next time.

As I have a good track record – I do come up with a number of concoctions that they do like (my daughter loves my 1-minute brownie recipe, for example), they can’t dismiss me out of hand, because they know they might be missing out.

And yet, I know that they fear that one day, after they take a taste, they will be told that what they’ve eaten resembles one of the food challenges in ‘Fear Factor’: “Oh – that’s some trout pudding, dear – do you like it?”

I haven’t been all that creative in the kitchen of late, which I think they (not-so-secretly) appreciate, but my dry spell in the kitchen was broken by my wife’s decision to make her infamous potato salad.

My wife’s potato salad is not your ordinary potato salad: she adds diced kielbasa, chopped hard-boiled eggs, and diced apple to the potatoes, then uses Italian dressing rather than mayo – I don’t know how it sounds to you, but it’s a crowd-pleaser.

So how was I going to resist this? Ugh! A massive bowl of this stuff with a hungry low carber in the house? It was a recipe for disaster (no pun intended).

I had once made a variant of the above with cauliflower as a replacement for the potatoes, and it came out good, but I didn’t want to go through all the trouble – and end up with two massive bowls of food that would go to waste – or my waistline. No, I wanted something fast and easy, that would be a low carb substitute, and fill the craving and keep me away from that damn potato salad.

So I asked my wife to put aside some of the egg and kielbasa and I stopped at the store the next day to get some frozen cauliflower.

I got the cauliflower and came home to make my batch, but drat! There was no more kielbasa – it had got eaten. In my estimation, the flavor from the sausage was critical – it wouldn’t be the same without it.

I then began to scan the fridge for some analogue.

In the deli drawer, I found liverwurst – I didn’t buy the stuff all that often, but had a hankering for it that week.

Kilbasa is from Poland, Liverwurst is from Germany – same geographical location, more or less. Both nitrated deli meats. Hmmm. Could it act as a substitute? Maybe – but something told me that this is not how you eat liverwurst.

I tried it anyway:

  • 1/2 pack of frozen cauliflower, microwaved for 5 minutes (mushier is better for simulating potatoes)
  • 3/4 cup diced hard-boiled egg
  • 2 slices diced liverwurst
  • mayo to taste
  • a small bit of vinegar to taste
  • small amount of salt
  • pepper

The verdict?

It came out pretty darn good. It was also a breeze to make – dash together a few ingredients, mix well, stash in the fridge overnight to let the flavors meld, and you’ve got yourself a flavorful dish that I found was particularly good at keeping me full for a long while. Safe for induction – I’m in ketosis after eating it, so it had little impact in that department.

Try it if you dare. I will certainly make this again.

3 thoughts on “Kitchen Experiment #18 – Demented Mock Potato Salad

  1. Thanks so much for this recipe! I’ve had a hankering for potato salad for a while but never tried any substitutions. So today I made your recipe and I used crisp bacon in place of the kielbasa or liverwurst. I also eliminated the mayo and used 1/4 cup vinegar and 1/4 cup water and Splenda to taste. Yummy! thanks much!

  2. My mock tater salad has steamed fresh cauli – til tender-crisp, chopped boiled eggs. chopped cooked bacon, green onions, chopped pepperochini pickled peppers, chili powder, seasoning salt, green olives, mayo & sour cream. Always better the next day. Non lowcarbers now ask me to bring it to family functions 🙂

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