i can't believe it's not potato salad

Name: I Can't Believe It's Not Potato Salad
Prep time: 15 min
Yield: 10
Ingredients: 1 - lg. head of cauliflower, chopped; 1 1/2 cup(s) mayonnaise, fat-free; 1 1/2 cup(s) sour cream, fat-free; 3 tablespoon(s) dijonnaise; 1/2 package(s) dry ranch dressing/dip mix; 2 tablespoon(s) fat free non-dairy liquid creamer; 1/4 teaspoon(s) salt; 6 - hard-boiled egg whites, chilled and chopped; 2 - celery stalks, diced; 1 cup(s) red onion, diced; 1/4 cup(s) chives, chopped; 3 tablespoon(s) seasoned rice vinegar; 2 tablespoon(s) dill, chopped; 2 tablespoon(s) parsley,plus more, for optional garnish; - paprika, optional

(1 RATING)

61 Pinches

Isabel Vela

San Antonio, TX

Updated on Jun 3, 2011

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.!

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prep time 15 Min

cook time

method ---

yield 10 serving(s)

Ingredients

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

How To Make i can't believe it's not potato salad

Step 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.

Step 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.
Step 3

Refrigerate for several hours before serving. Garnish with paprika and additional parsley, if you like. Mmmmmm!
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