Faux Potato Salad

from tasteofhome.com 3/4 cup equals 61 calories, 2 g fat (trace saturated fat), 54 mg cholesterol, 375 mg sodium, 7 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Faux Potato Salad
Faux Potato Salad

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    medium head cauliflower, broken into florets

  • 1

    medium carrot, chopped

  • 2

    hard-cooked eggs, chopped

  • 4

    green onions, chopped

  • 1

    celery rib, chopped

  • 1/4

    cup pitted green olives, halved lengthwise

  • 1/4

    cup thinly sliced radishes

  • 1/4

    cup chopped dill pickle

  • 1/4

    cup fat-free mayonnaise

  • 1

    tablespoon Dijon mustard

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon pepper

Directions

•In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 5-8 minutes or until tender. Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes and pickle. • In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving. Yield: 8 servings.

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