I CAN'T BELIEVE IT'S NOT POTATO SALAD!
Provided by Cooking Channel
Time 3h35m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed.
- Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside.
- To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat.
- Chill for several hours before serving. Garnish with paprika and additional parsley, if using. Mmmmm!
HG'S I CAN'T BELIEVE IT'S NOT POTATO SALAD - WW POINTS = 1
This is from the Hungry Girl Website: Faux-tato Fun! Wanna hear the coolest part about this recipe? There are NO potatoes in it!!! After all, the best part of potato salad isn't even the potatoes... it's the perfectly seasoned creamy goodness those spuds are hanging out in! This swap is so good, you'll fool EVERYONE... but don't feel obligated to let your guests in on our little no-tato secret. Shhhhhhhhhhhh... Serving Size: 2/3 cup (1/10th of recipe)
Provided by senseicheryl
Categories Cauliflower
Time 15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave for 6 - 8 minutes (until cauliflower is soft).
- Meanwhile, in a medium bowl, mix together the ranch mix, mayo, sour cream, Dijonnaise and salt. Set aside.
- Once cool enough to handle, drain any excess water from the cooked cauliflower. Lightly mash just 2 cups of the cauliflower, and then place in a blender. Add creamer and puree or pulse until blended. (Don't worry if it isn't completely smooth.)
- Pour mayo mixture into the blender and mix until blended and creamy.
- Chop the rest of the cauliflower into small half-inch pieces. Place these cauliflower pieces in a large bowl, and add the onion, celery and vinegar. Toss and let sit for 5 minutes.
- Pour the blender mixture over the vegetables and mix well. Add the chopped egg whites, chives, dill and parsley, and fold them inches
- Chill for several hours. If you like, sprinkle with paprika just before serving.
- P.S. This stuff tastes EVEN BETTER the day after it's prepared! MAKES 10 SERVINGS.
Nutrition Facts : Calories 78.3, Fat 1.4, SaturatedFat 0.3, Cholesterol 5, Sodium 420.8, Carbohydrate 13.2, Fiber 3.3, Sugar 6.5, Protein 4.8
SENSATIONAL LOADED RANCH POTATO SALAD MADE SKINNY (HOT OR COLD)
To Die For...This potato salad is over-the-top DELICIOUS!!! Probably the best I've ever tasted. I can't wait for you to make it. Serve hot or cold, guaranteed you'll love it. Each side serving has 84 calories and 3 grams of fat. I love it so much, sometimes I serve it as the main course with a side salad. In that case, make the serving size 1 cup.
Provided by Nancy Fox
Categories Appetizer Salad Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Put potatoes in a medium saucepan and cover with cold water. Bring to a boil, reduce heat, cover and cook until soft (10-15 minutes). Do not overcook. Drain and rinse in cold water. Cool before using.
- To cook bacon: Line a plate with several paper towels. Place 6 bacon strips on the paper. Cover with several paper towels. Cook in microwave for 4-5 minutes until well done and crispy. Add cooked strips to clean paper towels and blot. Crumble bacon.
- In a large bowl, add cooled, cooked potatoes and all remaining ingredients. Gently toss, using a rubber spatula so the potatoes stay in tack and don't get mushy! Season with a little salt and pepper.
- Store in refrigerator until ready to use. Will keep for a few days. When ready to eat, serve cold or heat in microwave until warmed.
Nutrition Facts : ServingSize 0.5 cup, Calories 84 kcal, Fat 3 g, SaturatedFat 1 g, Protein 4 g, Carbohydrate 11 g, Fiber 1 g, Sodium 220 mg, Sugar 1 g
WEIGHT WATCHERS OLD-FASHIONED POTATO SALAD
Make and share this Weight Watchers Old-Fashioned Potato Salad recipe from Food.com.
Provided by Crystal B.
Categories Potato
Time 18m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Place potatoes in a dutch oven; cover with water, and bring to a boil. Cook 8 minutes or until tender. Drain; place in a large bowl. Add onion and next 4 ingredients; toss gently.
- Combine sour cream and next 5 ingredients in a bowl; stir well. Pour over potato salad; toss gently to coat. Cover and chill.
- Yield 9 servings @ 1 cup = 4 ww pts.
Nutrition Facts : Calories 178.1, Fat 4.6, SaturatedFat 2.1, Cholesterol 70.8, Sodium 384.3, Carbohydrate 29.6, Fiber 3.1, Sugar 5.2, Protein 5.8
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