Subscribe to Email to Our Blog

Latest Blog Post

Cauliflower "Potato" Salad

Stefania Lamacchia
by Stefania Lamacchia on Aug 27, 2018 2:00:00 PM

It may not be your ordinary summer salad, but let the potato be the French Fry hero and try this recipe for Cauliflower "Potato" Salad instead.  

Prep: 15 min  Marinate: 1 hr Cook: 8 min  Serves: 8 Cauliflower-Potato-Salad-Recipe


  • 1 large head cauliflower, leaves removed
  • 1 cup light mayonnaise
  • 2 tbsp Longo’s Cider Vinegar
  • 1 tbsp Longo’s Dijon Mustard
  • 1/2 tsp celery seed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 stalks celery, diced
  • 3 green onions, thinly sliced
  • 3 tbsp chopped fresh parsley
  • 2 hard cooked eggs, chopped
  • 2 Longo’s Baby Dill Pickles, chopped


Cut cauliflower into large pieces and cook in pot of boiling water for about 8 minutes or until tender. Drain well and rinse with cold water; let drain and break into bite-sized pieces.

In large bowl, whisk together mayonnaise, vinegar, Dijon, celery seed, salt and pepper. Stir in celery, onions and parsley. Gently add cauliflower and stir to coat. Add eggs and pickles and stir to distribute. Cover and refrigerate for at least 1 hour or up to 24 hours before serving.

Per serving: 150 calories; 4 g protein; 12 g fat; 8 g carbohydrate; 3 g fibre; 4 g sugars; 550 mg sodium.

Leave a comment

Stefania Lamacchia
Written by Stefania Lamacchia

Related posts

Decadent Marble Cheese Crisps

We're about to give croutons a run for their money with these delicious cheese crisps made from Black Diamond Marble Natural...

Stefania Lamacchia
By Stefania Lamacchia - October 9, 2018
Smoked Turkey with Herbed Butter

It's the time of year when turkey takes centre stage — and boy are we ever thankful. In partnership with Hayter's Farm, Longo's...

Stefania Lamacchia
By Stefania Lamacchia - October 5, 2018
Cranberry-Blueberry Chutney

A turkey feast isn't complete without a side of cranberry sauce. While most of us appreciate the convenience of canned goods,...

Stefania Lamacchia
By Stefania Lamacchia - October 3, 2018