Low Cal Cauliflower Potato Salad
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- 1 medium
- 1 c
- apple cider vinegar
- 1 1/2 qt
- hard boiled eggs
- .5/1 c
- sugar free pickle relish
- .5/1 c
- mayonnaise-low cal., or .5 greek yogurt
- mustard to taste
- 2 tsp
- celery seed
- instant mashed potatoes
1Dice cauliflower and boil in water and apple cider vinegar until tender.
2drain out almost all of the liquid, but leave some in bottom, of pot.
3in a large bowl chop eggs. ( I use a pastry cutter for this, makes quick work) Add Mayo, Relish, mustard celery seed, You can add any other things you like to personalize this recipe mix well.
4Now add cauliflower and leftover liquid mix well. When thoroughly mixed; slowly add instant mashed potatoes until it sticks together like regular potato salad.
5Chill, or not, serve. Stores in fridge for up to 5 days.