Faux Potato Salad Recipe

4.5 8 10
Faux Potato Salad Recipe
Faux Potato Salad Recipe photo by Taste of Home
Publisher Photo

Faux Potato Salad Recipe

Read Reviews
4.5 8 10
Publisher Photo
Cauliflower in potato salad? You bet, along with carrots, olives and other crunchy surprises. — Mike Schulz, Tawas City, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

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

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.
Originally published as Faux Potato Salad in Taste of Home June/July 2013

Nutritional 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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  • 1 medium head cauliflower, broken into florets
  • 1 medium carrot, chopped
  • 2 hard-boiled 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.
Originally published as Faux Potato Salad in Taste of Home June/July 2013

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Reviews forFaux Potato Salad

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chris User ID: 918926 269454
Reviewed Jul. 14, 2017

"Great array of flavors and textures. I added a bit more veggies I had on hand. The juice of 1 medium lemon really made this dish come alive!"

MY REVIEW
cookiemouse User ID: 3900007 269402
Reviewed Jul. 13, 2017

"The ingredients are a nice mix and we seasoned it to our liking. The name is misleading to make a comparison to potato salad, which it definitely is not. Why not "Summer salad" or other title."

MY REVIEW
sugarcrystal User ID: 5836839 222920
Reviewed Mar. 16, 2015

"Loved this! Very fresh and colorful too."

MY REVIEW
neumannpj User ID: 5480628 213564
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
popoaggie User ID: 2713833 140910
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
Susan9473 User ID: 5248183 199237
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
Deutsche Kuche User ID: 6763507 126375
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
RLong3 User ID: 7289672 198703
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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