Cauliflower Potato Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 8 servings.
Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. —Mike Schulz, Tawas City, Michigan
Ingredients
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1 medium head cauliflower, broken into florets
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1 medium carrot, chopped
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2 hard-boiled large eggs, chopped
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4 green onions, chopped
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1 celery rib, chopped
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1/4 cup pitted green olives, halved lengthwise
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1/4 cup thinly sliced radishes
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1/4 cup chopped dill pickle
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1/4 cup fat-free mayonnaise
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1 tablespoon Dijon mustard
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1/4 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 4-7 minutes or until crisp-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.
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2.
In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving.
Nutrition Facts
3/4 cup: 61 calories, 2g fat (0 saturated fat), 54mg cholesterol, 375mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
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