Get a brand new, kidney-friendly recipe* delivered to your inbox each month, courtesy of Jessianna Saville, MS, RDN, CSR, LD, CLT, a member of the Ed Center Advisory Council and Founder & CEO of the Kidney Nutrition Institute.

November’s recipe would be a great addition  to a Thanksgiving spread: Cauliflower Potato Salad
Recipe created by The KidneyRD Team

Ingredients:
Makes 6 servings

  • 1 large russet potato peeled, cubed into 1/2″ cubes (about 1 Cup)
  • 1 medium head of cauliflower cut into small florets (about 4 1/2 Cups)
  • 3/4 cup vegan mayonnaise
  • 1 dill pickle chopped (about 1/2 cup)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons dried dill or 4 tablespoons fresh dill chopped
  • A pinch of pepper to taste
  • 1/4 red onion thinly sliced or diced
  • 2 celery stalks chopped
  • 2 stalks green onion chopped
  • Optional: a sprinkle of smoked paprika for garnish

Instructions:

  1. Peel and cube the potato.   Add potatoes to a pot, cover with cold water and bring to a boil over high heat and continue to cook for 5 minutes.  Then add cauliflower florets into the pot of boiling water and continue cooking for another 5 minutes, or until both the cauliflower and potatoes are tender.  Drain and rinse with cold water to cool slightly.
  2. In a large bowl, whisk together your vegan mayonnaise, chopped dill pickle, apple cider vinegar, Dijon mustard, dill, and a pinch of pepper.  Adjust seasoning to taste.
  3. To the same bowl, add in your cooked potato and cauliflower, along with the sliced red onion, chopped celery, and green onions.  Toss to combine.  Cover and place in the fridge to chill before serving or up to 3-4 days.

Variations:

  • Lower Potassium:  Double boiling the potatoes: peel cube, and boil your potatoes for 5 minutes, then discard the water. Add fresh water then bring back to a  boil and cook for another 5 minutes or until tender.
  • Potato-less Version:  Replace the potatoes with radishes.  Simply trim the tops, halve them, cover with water, bring to a boil and cook for 5 minutes or until tender.
  • Lower Calorie: Substitute coconut milk yogurt for half of the vegan mayonnaise. You may need to add an extra pinch of salt to taste.

Tip: Soaking potatoes doesn’t actually remove that much potassium! But double-boiling them does! However, to skip all the hassle with that to begin with, you can use cauliflower to cut down on some of the potassium.

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.