I Can't Believe It's Not Potato Salad

★★★★★ 1 Review
christinabel avatar
By Isabel Vela
from San Antonio, TX

I recently stumbled upon a terrific website called hungrygirl.com. It features recepies that are both delicious and low calorie. A member challanged hungry girl to make a low fat potato salad and this recipe is what she came up with. Using caualiflower instead of potatoes!! Who'd-a-thunk it!! P.S. the original recipe submitted by the member had 300 cal.per serv. and 20gr. fat. This one has 100cal. per serv. and 1.25gr. fat.!

serves 10
prep time 15 Min


  •   1
    lg. head of cauliflower, chopped
  •   1 1/2 c
    mayonnaise, fat-free
  •   1 1/2 c
    sour cream, fat-free
  •   3 Tbsp
  •   1/2 pkg
    dry ranch dressing/dip mix
  •   2 Tbsp
    fat free non-dairy liquid creamer
  •   1/4 tsp
  •   6
    hard-boiled egg whites, chilled and chopped
  •   2
    celery stalks, diced
  •   1 c
    red onion, diced
  •   1/4 c
    chives, chopped
  •   3 Tbsp
    seasoned rice vinegar
  •   2 Tbsp
    dill, chopped
  •   2 Tbsp
    parsley,plus more, for optional garnish
    paprika, optional

How To Make

  • 1
    Place cauliflower in a large microwave safe bowl with 1/3 c. water. Cover and microwave until soft, 6-8 minutes. drain excess water.
  • 2
    Put 2 cups of the cauliflower in a blender of food processor (set aside the rest). To the blender, add mayo, sour cream, Dijonnaise,dressing/dip mix, creamer, and salt. Puree or pulse until blended. Don't worry if the puree is not completely smooth. Set aside. To the bowl with remaining chopped cauliflower, add all remaining ingredients. Add pureed mixture from the blender and lightly stir to coat.
  • 3
    Refrigerate for several hours before serving. Garnish with paprika and additional parsley, if you like. Mmmmmm!

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