I Can't Believe It's Not Potato Salad!
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BITE IT!
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...
Ingredients:
1 large head cauliflower, roughly chopped
6 hard-boiled egg whites, chilled and chopped
1/2 envelope ranch dressing/dip mix
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Hellmann's/Best Foods Dijonnaise
2 tbsp. fat-free non-dairy liquid creamer (like the one by Coffee-mate)
1 cup diced red onion
2 celery stalks, diced
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley
1/4 tsp. salt
Optional garnish: paprika
Directions:
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 in. 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
Serving Size: 2/3 cup (1/10th of recipe)
Calories: 89
Fat: 1.25g
Sodium: 710mg
Carbs: 16.5g
Fiber: 2.5g
Sugars: 7g
Protein: 4.5g
POINTS® value 1*
FIGHT IT!
Potato Salad, Average
Spud Dud!
It's a sad story, for sure. Every year, come BBQ season, innocent potatoes are hacked to chunks and doused in thick goo containing outrageous amounts of fat and calories. Yet it's that very goo that gives potato salad its velvety texture and hard-to-resist flavor. But this stuff is just a side dish, and a serving has more calories than SIX Hebrew National 97% Fat Free hot dogs or EIGHT ounces of grilled lean chicken. And you could eat TWO McDonald's Hamburgers and still take in less fat than is in a serving of this stuff! (Pssst... don't do that.) Um, gross. And, to make matters worse (and more confusing), someone had the nerve to name this freakishly fatty side dish a salad!?! What was that crazy person thinking? Luckily, we've got a solution. We're proud to debut our very own I Can't Believe It's Not Potato Salad! Prepare to be the most popular BBQer on the block...
Serving Size: 2/3 cup (typical serving)
Calories: 297:noway:
Fat: 19g
Sodium: 886mg
Carbs: 28.5g
Fiber: 2g
Sugars: 5g
Protein: 3.5g
POINTS® value 7*
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...
Ingredients:
1 large head cauliflower, roughly chopped
6 hard-boiled egg whites, chilled and chopped
1/2 envelope ranch dressing/dip mix
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Hellmann's/Best Foods Dijonnaise
2 tbsp. fat-free non-dairy liquid creamer (like the one by Coffee-mate)
1 cup diced red onion
2 celery stalks, diced
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley
1/4 tsp. salt
Optional garnish: paprika
Directions:
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 in. 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
Serving Size: 2/3 cup (1/10th of recipe)
Calories: 89
Fat: 1.25g
Sodium: 710mg
Carbs: 16.5g
Fiber: 2.5g
Sugars: 7g
Protein: 4.5g
POINTS® value 1*
FIGHT IT!
Potato Salad, Average
Spud Dud!
It's a sad story, for sure. Every year, come BBQ season, innocent potatoes are hacked to chunks and doused in thick goo containing outrageous amounts of fat and calories. Yet it's that very goo that gives potato salad its velvety texture and hard-to-resist flavor. But this stuff is just a side dish, and a serving has more calories than SIX Hebrew National 97% Fat Free hot dogs or EIGHT ounces of grilled lean chicken. And you could eat TWO McDonald's Hamburgers and still take in less fat than is in a serving of this stuff! (Pssst... don't do that.) Um, gross. And, to make matters worse (and more confusing), someone had the nerve to name this freakishly fatty side dish a salad!?! What was that crazy person thinking? Luckily, we've got a solution. We're proud to debut our very own I Can't Believe It's Not Potato Salad! Prepare to be the most popular BBQer on the block...
Serving Size: 2/3 cup (typical serving)
Calories: 297:noway:
Fat: 19g
Sodium: 886mg
Carbs: 28.5g
Fiber: 2g
Sugars: 5g
Protein: 3.5g
POINTS® value 7*
0
Replies
-
BITE IT!
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...
Ingredients:
1 large head cauliflower, roughly chopped
6 hard-boiled egg whites, chilled and chopped
1/2 envelope ranch dressing/dip mix
1 1/2 cups fat-free mayonnaise
1/2 cup fat-free sour cream
3 tbsp. Hellmann's/Best Foods Dijonnaise
2 tbsp. fat-free non-dairy liquid creamer (like the one by Coffee-mate)
1 cup diced red onion
2 celery stalks, diced
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley
1/4 tsp. salt
Optional garnish: paprika
Directions:
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 in. 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
Serving Size: 2/3 cup (1/10th of recipe)
Calories: 89
Fat: 1.25g
Sodium: 710mg
Carbs: 16.5g
Fiber: 2.5g
Sugars: 7g
Protein: 4.5g
POINTS® value 1*
FIGHT IT!
Potato Salad, Average
Spud Dud!
It's a sad story, for sure. Every year, come BBQ season, innocent potatoes are hacked to chunks and doused in thick goo containing outrageous amounts of fat and calories. Yet it's that very goo that gives potato salad its velvety texture and hard-to-resist flavor. But this stuff is just a side dish, and a serving has more calories than SIX Hebrew National 97% Fat Free hot dogs or EIGHT ounces of grilled lean chicken. And you could eat TWO McDonald's Hamburgers and still take in less fat than is in a serving of this stuff! (Pssst... don't do that.) Um, gross. And, to make matters worse (and more confusing), someone had the nerve to name this freakishly fatty side dish a salad!?! What was that crazy person thinking? Luckily, we've got a solution. We're proud to debut our very own I Can't Believe It's Not Potato Salad! Prepare to be the most popular BBQer on the block...
Serving Size: 2/3 cup (typical serving)
Calories: 297:noway:
Fat: 19g
Sodium: 886mg
Carbs: 28.5g
Fiber: 2g
Sugars: 5g
Protein: 3.5g
POINTS® value 7*0 -
i am so making the 1st one. i love potato salad and to have some and only have 89 calories!!!!! heaven:flowerforyou: :flowerforyou:0
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My family wouldn't eat it, my hubby is a veggie nazi (except for green beans, potatoes and collards- yuck) but I would really like to try it I LOVE cauliflower and hard boiled eggs!!!0
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This looks and sounds delish!
Thanks for posting! 0 -
Your welcome all!
BTW, I have used cauliflower as a substitute for potatoes before and I swear you can not tell the difference! My guys were none the wiser. I got the idea to use cauliflower from the "South Beach Cookbook". It will pleasantly surprise you.:bigsmile:0 -
Your welcome all!
BTW, I have used cauliflower as a substitute for potatoes before and I swear you can not tell the difference! My guys were none the wiser. I got the idea to use cauliflower from the "South Beach Cookbook". It will pleasantly surprise you.:bigsmile:
If I try this, you gotta try my eggplant gratin! :laugh:0 -
0
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anyone passing out samples...sounds wonderful...will try it at abbq...0
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Yum I just had the southbeach mashed potatoes I have left over cauliflower can't wait to try it0
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Your welcome all!
BTW, I have used cauliflower as a substitute for potatoes before and I swear you can not tell the difference! My guys were none the wiser. I got the idea to use cauliflower from the "South Beach Cookbook". It will pleasantly surprise you.:bigsmile:
If I try this, you gotta try my eggplant gratin! :laugh:
I told ya I'd make it.....just didn't say "I'D" eat it.:laugh:0
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