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Faux Potato Salad Recipe

Faux Potato Salad Recipe

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. YIELD:8 servings


  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, chopped
  • 2 hard-cooked large 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


  • 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.

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

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Reviewed Mar. 16, 2015

"Loved this! Very fresh and colorful too."

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."

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."

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!"

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."

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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