Gluten Free Potato Salad With Cauliflower Recipes

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GLUTEN-FREE OLD FASHIONED POTATO SALAD



Gluten-Free Old Fashioned Potato Salad image

Tangy dressing makes this potato salad better than what you can get from the deli.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 4h45m

Yield 8

Number Of Ingredients 9

6 medium potatoes, peeled (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped (1/2 cup)
2 medium celery stalks, chopped (1 cup)
4 hard-cooked eggs, chopped

Steps:

  • Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 30 to 35 minutes or until tender; drain. Cool slightly; cut into cubes.
  • Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs. Cover and refrigerate at least 4 hours until chilled.

Nutrition Facts : Calories 430, Carbohydrate 22 g, Cholesterol 130 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 600 mg

LOW CARB CAULIFLOWER MOCK POTATO SALAD



Low Carb Cauliflower Mock Potato Salad image

Provided by Brenda | Sugar-Free Mom

Time 15m

Number Of Ingredients 13

1 pound Cauliflower
1/3 cup Mayonaise
1 tbsp Olive Oil
2 tbsp White Vinegar
1 tbsp Dijon Mustard
1 tsp Garlic Powder
1/4 tsp Paprika
1/4 tsp Celery salt
1/4 tsp Sea Salt
1/4 tsp Pepper
2 Eggs (Hard Boiled, chopped)
1/4 cup Red Onion (Sliced)
1/4 cup Scallions (chopped)

Steps:

  • Steam the cauliflower until fork tender, about 10 minutes. Cool to room temperature for 20-30 minutes.
  • Whisk the next 9 ingredients together, taste and adjust salt if needed.
  • Stir the dressing in the bowl with the cauliflower then add in the onion, eggs and scallions.
  • Chill for 30 minutes or until ready to serve.

Nutrition Facts : ServingSize 4 ounces, Calories 227 kcal, Carbohydrate 7 g, Protein 5 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 89 mg, Sodium 518 mg, Fiber 2 g, Sugar 2 g

CAULIFLOWER "POTATO" SALAD



Cauliflower

Tender cauliflower with bacon, hard boiled eggs, pickles, green onions, and a crunch of celery dressed with mayo, mustard and spices makes this recipe a perfect low-carb mock potato salad.

Provided by Suzanne Ryan

Number Of Ingredients 12

4 cups cauliflower (cut into 1 inch pieces)
1 tbsp olive oil
1/2 tsp salt
1/4 tsp ground black pepper
2/3 cup mayonnaise
2 tsp dijon mustard
1/4 cup chopped dill pickle
2 tbsp dill pickle juice
1 stalk celery
1 stalk green onion
4 hard boiled eggs (chopped)
2 slices bacon (cooked and crumbled)

Steps:

  • Preheat the oven to 375° F. Line 2 large baking sheets with parchment.
  • Place the cauliflower on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper. Toss together to make sure the cauliflower is evenly coated and spread into a single layer. Roast the cauliflower in the oven for 30-35 minutes, until the florets just begin to brown and are fork tender. Allow cauliflower to cool while you prepare the remaining ingredients.
  • In a large bowl, combine mayo, mustard, chopped dill pickle and pickle juice, celery, green onion and chopped hard boiled eggs. Add cauliflower and mix everything together. Taste and season with more salt and pepper to your preference. Top with crumbled bacon. Refrigerate for at least 30 minutes before serving.
  • Store in an airtight container in the refrigerator and enjoy within 3 days.

Nutrition Facts : ServingSize 0.5 cup, Calories 157 kcal, Carbohydrate 2 g, Protein 3 g, Fat 15 g, Fiber 1 g

CAULIFLOWER POTATO SALAD RECIPE (LOW CARB PALEO POTATO SALAD)



Cauliflower Potato Salad Recipe (Low Carb Paleo Potato Salad) image

This quick & easy cauliflower mock potato salad recipe is low carb, keto, paleo, gluten-free, whole 30, and healthy. It's a crowd pleaser for everyone, too!

Provided by Maya | Wholesome Yum

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 12

1 large head Cauliflower ((cut into small florets))
2/3 cup Mayonnaise
1 tbsp Apple cider vinegar
1 tbsp Dijon mustard
1/2 tsp Garlic powder
1/2 tsp Paprika
1/2 tsp Sea salt
1/4 tsp Black pepper
1/3 cup Onion ((finely diced))
1/3 cup Celery ((finely diced))
2 large Egg ((hard boiled, chopped))
Chives ((for garnish - optional))

Steps:

  • Cook the cauliflower on the stove or in the microwave.Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well.Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well.
  • Meanwhile, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.
  • Stir the cauliflower, onion, celery, and egg together with the dressing. If desired, garnish with chives and additional paprika.

Nutrition Facts : Calories 250 kcal, Carbohydrate 11 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 102 mg, Sodium 493 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 16 g, ServingSize 1 serving

GLUTEN FREE "POTATO" SALAD WITH CAULIFLOWER



Gluten Free

This healthier potato salad is perfect for picnics and barbecues. Replacing potato with cauliflower is a trick that I learned from the "low-carbers." And it is a good one! http://www.elanaspantry.com/no-potato-salad/

Provided by Elanas Pantry

Categories     Free Of...

Time 15m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 8

1 head cauliflower
2 stalks celery, diced
1 small onion, finely chopped (about 3-4 tablespoons)
1 tablespoon parsley, finely chopped
2 eggs, hard boiled and diced
2 tablespoons grapeseed oil, veganaisse
1 tablespoon Dijon mustard
1/2 teaspoon celtic sea salt

Steps:

  • Chop cauliflower into small florets (½ inch).
  • Steam cauliflower on the stove until fork-tender, not more or a stronger "cauliflower" smell develops.
  • Allow cauliflower to cool then place in a large bowl.
  • Add celery, onion, parsley and egg.
  • Stir in veganaisse, mustard and salt.
  • Serve.

Nutrition Facts : Calories 145.8, Fat 9.6, SaturatedFat 1.5, Cholesterol 105.8, Sodium 427.9, Carbohydrate 10.5, Fiber 4.3, Sugar 4.9, Protein 6.5

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