Unpotatosaladlowcarb Recipes

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

LOW-CARB CAULIFLOWER MOCK POTATO SALAD

Steps:

• Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
• Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
• Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.

LOW-CARB FAUXTATO SALAD

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes.
• Mix cauliflower, eggs, mayonnaise, dill pickle relish, green onion, mustard, salt, and pepper together in a bowl.

CHUNKY POTATO SALAD

Steps:

• Scrub the potato clean, then peel (if desired) and dice into bite-sized cubes.
• Bring a medium sauce pan of water to a boil and add the potatoes.
• Boil the potatoes about 12 minutes. Drain and place in the refrigerator to cool.
• Add the egg to a sauce pan, cover with water, and bring to a boil. Once it reaches a full boil, cover the pan, then turn off the heat. Let it sit for 12 minutes. Then, drain the water and put the egg in the refrigerator to cool.
• Heat a non-stick skillet on medium heat and cook the bacon until crisp.
• Drain the bacon on paper towel and let it cool, then crumble it.
• On a cutting board, dice the onion, celery, hardboiled egg, and pickles.
• In a bowl mix together the mayo, seasoned salt, and pepper.
• Toss the mayo mixture together with the potatoes, egg, celery, onion, and pickles.
• Stir in the bacon and serve or chill until ready to serve.

OLD-FASHIONED POTATO SALAD (NO MAYONNAISE)

Steps:

• For best flavor, make the salad at least 2 hours before you plan to serve it.
• Enjoy.

UN-POTATO SALAD (LOW CARB)

Steps:

• In a microwave safe casserole dish, add a Tbsp of water along with the chunked cauliflower.
• Cover and cook on High for 7 minutes until tender but not mushy; remove.
• Leave dish covered and let dish sit for another 3-5 minutes.
• Or, you can steam the cauliflower, until tender.
• Drain.
• In a large serving bowl, combine cauliflower with celery and onion.
• In a separate bowl, combine mayo, vinegar, salt, Splenda and pepper; pour this mixture over the cauliflower; mix well.
• Lightly stir in chopped egg.
• Chill and serve.

POTLUCK POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Mix Cheddar cheese, potato soup, sour cream, cream cheese, green onions, garlic, and salt together in a large bowl. Fold potatoes into the mixture; pour prepared casserole dish. Top with Parmesan cheese.
• Bake in the preheated oven until bubbling and cheese is golden brown, about 1 hour.