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Faux Potato Salad

 Faux Potato Salad
Cauliflower in potato salad? You bet, along with carrots, olives and other crunchy surprises. — Mike Schulz, Tawas City, Michigan
8 ServingsPrep/Total Time: 30 min.

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

Directions

  • 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.
  • 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,

2 of 2

Faux Potato Salad (continued)

Nutritional Facts: 7 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.