Susan Baker Recipe

Faux-tato Salad

By Susan Baker Knotigal


Rating:
Serves:
4-6
Prep Time:
Comments:

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.

Ingredients

1/2
large fresh cauliflower
1
carrot
1/2 c
low fat mayo or salad dressing
1 tsp
celery seed
2
whole green onions, chopped

Directions Step-By-Step

1
Wash 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.
2
Working 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.
3
Chop green onions using both the white and green parts. Add to the veggies.
4
Add celery seed. If you associate potato salad with a really celery taste, use more. If not, use less.
5
Add mayo or salad dressing and fold to combine. Refrigerate to blend flavors. To fancy it up, add crumbled bacon slices and hard boiled egg slices on top, just before serving.

About this Recipe

Course/Dish: Potato Salads, Other Salads
Dietary Needs: Vegetarian
Other Tag: Healthy

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7 Comments

user
Pat Duran kitchenchatter
Sep 23, 2013
This is certainly a dinner winner. Thanks for sharing.
user
Feb 22, 2013 - Bea L. shared this recipe with discussion groups: 6 and less CHATTERBOX In the Garden----Out of the Garden
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Susan Baker Knotigal
Jun 14, 2012
The texture parboiled is more like potato salad. Sometimes I cheat, and add in one real boiled potato too. (my bad!)
user
Sandy Mika mikasldy
Jun 14, 2012
I think I will try it (parboiled) 8]