Susan's StoryHere's a low-carb version of potato salad, using my favorite potato substitute - cauliflower. It really does taste like potato salad, except the texture is crunchier.
large fresh cauliflower
low fat mayo or salad dressing
whole green onions, chopped
1Wash cauliflower and break into florets. Peel carrot and chop into medium size pieces. If I have time, I parboil the cauliflower for 2 minutes, just to soften it SLIGHTLY, but most times I skip this step. Personally, I prefer it raw.
2Working in batches, whiz cauliflower florets in a blade food processor until the pieces are about the size of cooked rice. Do the same with the carrot. Mix the two veggies together in a bowl.
4Add celery seed. If you associate potato salad with a really celery taste, use more. If not, use less.