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

Faux Potato Salad Recipe

Publisher Photo
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
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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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.

MY REVIEW
Reviewed Jun. 4, 2013

This recipe did not have enough flavor, like my potato salad, for me. Perhaps more mustard or paprika. My wife loved it.

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