Here'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
- 1/2 c
- low fat mayo or salad dressing
- 1 tsp
- celery seed
- 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.