Potato salad, the quintessential braai accompaniment, has had a Banting makeover. Made with cauliflower instead of potato, it looks - and even tastes - like traditional potato salad, but without the kilojoules, writes Hilary Biller Ingredients150-185ml (three-quarter-cup) mayonnaise (or use home-made, recipe below)7.5ml (1 tsp) ready made mustardSalt and freshly ground black pepper1 head cauliflower, broken into bite-sized florets, blanched, drained and cooled1 onion, finely chopped125ml (half-cup) peas, fresh or defrosted2 pickled cucumbers, finely chopped3 hard-boiled eggsHandful fresh chives, snippedMethodIn a large bowl, combine mayonnaise, mustard and seasoning. Add the cauliflower florets, onion, peas, pickled cucumber and 2 eggs, grated. Cover and refrigerate for a couple of hours to allow flavours to develop. Top with chives and remaining sliced or halved boiled egg.HOME-MADE MAYONNAISEIngredients1 extra-large egg, well chilled5ml (1 tsp) vinegarFinely grated zest of 1 small lemon125ml (half-cup) extra virgin olive oilSalt and pepper, to tasteMethodUsing a stick blender, beat egg, vinegar, zest and oil till creamy. Add extra oil if too thick. Season and use on the day of making...