MAYONNAISE FREE CAULIFLOWER & POTATO SALAD.

 This is a really nice meal to make in summer and with garden fresh tomatoes it's a winner. 

Keep in mind you can alter this recipe to your heart content.  Too may potatoes?  use 2.  Don't like capers leave them out. 

So here we go.

INGREDIENTS:
4 Medium Potatoes
1 Medium size Cauliflower
 2 Table spoons of Capers
1 Jar of marinated Artichoke Hearts.
2 Garlic cloves
3 celery stalks.
1/2 White onioin
1 Green Bell pepper.  Aka Bel-tilla. ;)
3 Piece of a Medium avocado
1/2 cup of Garbanzo beans
1 Garden picked tomato for garnish.



A pan with water add it to it.  About 4 cups.  

 Place the steamer basket on top.   Do not turn burner on yet.

 Cauliflower.   Clean, take steam off and separate florets.

 Put in bowl and set a side.

 Potatoes.

 Naked Potatoes that have been peeled.

 Slice the potatoes in half. Place face down.

 Cut each one into 4 quarters.

 Then cut four times again.  Diced.

 Put all the diced potatoes in a pot and fill with water.

Like so.  Turn burner to high.   If you start the cauliflower and Potatoes at the same time, they will be done at the same time.  
When done the potatoes should be firm.  The test, Take a piece out and cool it.  Squeeze it between your finger, it should not give.  But when you bite into it.  It should not be crunchy, but give and taste good. 
If it's crunchy it need to be cooked longer.








Back to the Cauliflower.   With a small knife, but the cauliflower into approximately the same size as the potato pieces.  

Put all the cauliflower piece into the steamer basket.   The piece are still bright white it's the lighting.  Not cooked.  But the lid on and turn burner to high.

 Celery

 Sliced

 And Diced

 Bell pepper.

 Cut the top and bottom off.

Slice and dice.

 Onion

 Slice

 And dice.   Remember you don't have to be perfect. 

Take a gander at the potatoes.   That the starch coming out and it's close to being done.











 Steamed cauliflower.  Now the pinch test is not going to work for the cauliflower.  It should be tender, but not fall apart. 

 Cool the potatoes.  Added ice cube to the water to speed the process up.

 Chopped veggies.

 Mixing chopped veggies with cooled cooked potatoes.

 The two cauliflowers on the left are cooked, and have a slight translucent yellow look. The one on the right is bright white, uncooked.

Marinated Artichoke

 Chopped.

 Add two table spoons of capers and the Artichokes and mix in.

Add cooled Cauliflower.   Mix in.

 Garbanzo beans & Avocado.

 1/2 Garbanzo beans and Avocado slices with garlic.

 Blend all.

 Add all to salad and mix well.