Curried Roasted Cauliflower and Potato Salad

Talk about a mouthful for a title. An idea formed in my head and it lead to another idea and then another.  In the end I mentally put together a salad consisting of roasted cauliflower and Yukon gold potatoes, chives, celery, Greek yogurt and yellow curry powder.

I made it, but it was lacking egg, something my dear friend (and editor) Emily suggested early on when I was talking the through the concept with her.  Her suggestion didn’t sound quite right in my head, but after assembling the dish, I quickly boiled some eggs and added them to it.  She was right.

 

After serving the dish to friends during an indoor bbq (we got rained out by a late afternoon thunderstorm,) the dish wasn’t as perfect as I wanted it to be.  I wanted a potato salad that was made entirely with Greek yogurt. I love potato salads, but since my gastric bypass surgery, I can’t eat more than approximately three bites. Anymore and I will get ill.  Greek yogurt, I felt was going to be my alternative.The flavor was there, and while very tasty, there was something not quite right and it turns out, it was missing fat.  It needed some fat in order to give it the correct texture and taste. The original recipe I wrote called for two cups of Greek yogurt. 

There was no fat to speak of.  But today when I remade this salad, I used 1½ cups of yogurt and ½ cup of mayonnaise.  I drizzled and tossed the fresh-out-of-the-oven roasted potatoes with a bit of olive oil and let them sit for about 10 minutes while I prepped the rest of the salad ingredients.

What a difference a bit of fat makes.  I wanted this to be perfect with just the Greek yogurt, but in end, some fat was needed.  I will say this, if you want a non/low-fat salad, and like to make dishes using Greek yogurt, give it a try with just the Greek yogurt.

Or if you hate Greek yogurt, mayo will work just fine.

Now a note about the curry powder.  It gets more intense the longer it sits around.  If you are making this dish and eating it that same day, use the amount of curry powder provided in the recipes.  However, if you are making this a day or so ahead, decrease the amount to one teaspoon.  It will be weak-tasting in your taste testing, but in a day or so when you eat it, it will be stronger.

 

Update: The Vegetable Chopper made his own version of this Potato Salad.  Check it out.  HIs Curried Roasted Cauliflower and Potato Salad looks delightful.