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Faux Potato Salad Recipe
Faux Potato Salad Recipe photo by Taste of Home

Faux Potato Salad Recipe

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4.5 6
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Cauliflower in potato salad? You bet, along with carrots, olives and other crunchy surprises. — Mike Schulz, Tawas City, Michigan
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, chopped
  • 2 hard-cooked eggs, chopped
  • 4 green onions, chopped
  • 1 celery rib, chopped
  • 1/4 cup pitted green olives, halved lengthwise
  • 1/4 cup thinly sliced radishes
  • 1/4 cup chopped dill pickle
  • 1/4 cup fat-free mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

3/4 cup equals 61 calories, 2 g fat (trace saturated fat), 54 mg cholesterol, 375 mg sodium, 7 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Directions

  1. In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 5-8 minutes or until tender. Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes and pickle.
  2. In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving. Yield: 8 servings.
Originally published as Faux Potato Salad in Taste of Home June/July 2013

Nutritional Facts

3/4 cup equals 61 calories, 2 g fat (trace saturated fat), 54 mg cholesterol, 375 mg sodium, 7 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Reviews for Faux Potato Salad

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 16, 2015

"Loved this! Very fresh and colorful too."

MY REVIEW
Reviewed May. 17, 2014

"This is great! I made it several times last year and it was a hit every time. First time I made it I pretty much followed the recipe, however, the next time I added a few more veggies. I used this recipe to add to the list of summer salads that can get repetitive by mid July. I like to change things up from time to time so the taste buds don't get bored."

MY REVIEW
Reviewed Aug. 31, 2013

"I made this for a social event. I found that the women seem to like it more than the men, but overall they liked it. As I try to eat healthy and eat less potatoes, I found I really liked it and it will be a keeper for me."

MY REVIEW
Reviewed Jun. 9, 2013

"This was a great alternative to the starch and higher calories of potato salad. The crunch of the vegetables was great. I might just use Dill Relish next time instead of chopping the pickles. My head of cauliflower was huge, so I had to double up the ingredients. Turned out great and I was for sure make it again!"

MY REVIEW
Reviewed Jun. 4, 2013

"I do not like potato salad. As a diabetic, my husband should not eat potato salad. So this a great recipe for us.

My son, who works in the food industry, said it needs more salt and I agree. The salad needs to be refigerated for several hours for the flavors to blend.
I made some adaptations. I omitted the olives and dill pickle (I don't like them). I cubed and cooked two potatoes, which I added. Just a little bit of carbs.
For additional seasoning I added garlic powder (1 tsp.). For a better flavor I used 1/4 cup Greek yogurt and 1/4 cup mayonnaise.
I will definately make more this summer. Great for diabetics."

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