Cauliflower disguised as potatoes…
This “potato salad” is low in fat and carbs, so it’s a great choice for low-carb dieters and diabetics alike.
Cauliflower, having few calories, and being a creamy vegetable, is a perfect substitution for potatoes and rice. Other than cauliflower, this salad is filled with a great mix of ingredients ~ olives and dill pickles, carrots, radishes and celery for good flavors, textures and colors.
It’s healthy and a tasty side for grilled meat or fish!
Faux Potato Salad
1 medium head cauliflower, broken into florets
1 carrot, chopped
1 celery rib, chopped
2 hard-cooked eggs, chopped
4 green onions, chopped
¼ cup green olives, sliced
¼ cup thinly sliced radishes
¼ cup chopped dill pickle
¼ cup low-fat mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon salt
1 teaspoon seasoned pepper
In a large saucepan, add cauliflower and bring to a boil, cook until tender.
Drain and rinse with cold water, pat dry and place in a large bowl.
Add ingredients through dill pickle and toss.
In a small bowl, mix the remaining ingredients: mayo, mustard, salt and pepper.
Add to cauliflower mixture; toss to coat.
Refrigerate until serving.
It’s a keeper!
Be sure to visit my friend, Linda's blog, My Kind of Cooking, for her great cookbooks, tips and delicious recipes!