PICNIC FOOD: macaroni or potato salad
donyellemoniquex3
Posts: 2,384 Member
MACARONI SALAD VS POTATO SALAD
Which do you prefer and why ?
Which is healthier ?
Which do you prefer and why ?
Which is healthier ?
0
Replies
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TATORS FTW!
Cause it's awesome. Macaroni salad is too mushy.0 -
I love both, but I don't think either are a healthy choice. If I am going to have it I make a big tossed salad and just put a spoonful...only one, on my salad. I don't make any food off limits, but I try to eat healthy. I bet some people may have a lighter version of our favorite salads but even a lighter version wouldn't be something you can eat a whole bowl of.0
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In epidemiology classes with case studies...it was ALWAYS the tater salad at a picnic. Just sayin'.0
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Try potato salad with red potatoes instead of brown, they are less starchy and better for you over all. Also if you want mayo, you can always use Veganaise (tastes JUST LIKE mayo imo) or the low fat mayo made with olive oil.
There's really nothing good about mac and cheese no matter how you spin it.0 -
I eat this now!!!! So good !
HG's I Can't Believe It's Not Potato Salad!
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
PointsPlus® value 2*0 -
potato salad
with egg
and corn kernels
potatoes are better than processed wheat
tho you do need some grains0 -
I like sweet potato salad best!
Try:
3 cubed and boiled sweet potatoes
6 oz. orange flavor non-fat greek yogurt (chobani blood orange flavor but peach or grapefruit flavor works too)
1/4 cup dried cranberries
1/4 cup chopped pecans
1 tbsp Honey
Makes 6 servings at around 175 cal each.0 -
I am going to have to try this!I eat this now!!!! So good !
HG's I Can't Believe It's Not Potato Salad!
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
PointsPlus® value 2*0 -
Potato Salad is definitely better. Potatoes are a really good source of potassium If you use Greek yogurt and seasonings instead of mayonaise you'll add protein.0
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I definitely prefer potato salad but when I eat it (which is a rare occasion now) I only have 1/2 cup. I don't eat macaroni salad anymore.0
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sounds yummy!
I eat this now!!!! So good !
HG's I Can't Believe It's Not Potato Salad!
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
PointsPlus® value 2*0 -
bump0
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Potato salad made with a white wine vinegar and olive oil based dressing instead of mayo. I found this recipe years ago in a magazine and it's the only potato salad I make now.0
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bump0
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I eat this now!!!! So good !
HG's I Can't Believe It's Not Potato Salad!
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
PointsPlus® value 2*
^ An abomination of a recipe0 -
bump0
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Being on MFP has caused me to re-evaluate whether I even really like certain foods. Macaroni Salad is one of those. I have always eaten it when it was in front of me....but now when I look at the calories and the fat content, especially of the variety available in the grocery store deli, I realize I don't like it near enough to pay that price! Of the two, I would definitely choose potato salad...in moderation.0
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Potato salad - only I do the sauce now with a mix of hummous and greek yogurt - better than mayo IMHO
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I can't say because it depends on what's in the macaroni salad and who made the potato salad. My BFF's macaroni salad is to die for and I LOVE potato salad, but most people put in way too much mayonnaise.0
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I'm in the minority - not a huge fan of potato salad. I like my own pasta salad - whole wheat rotini noodles, fat free red wine vinagrette, tons of veg (at least one of each color - summer squash, orange pepper, zucchini, tomato), cut up a serving of turkey pepperoni and throw in about 1/2 cup of shredded 2% mex cheese blend. Always a hit at BBQs.0
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In epidemiology classes with case studies...it was ALWAYS the tater salad at a picnic. Just sayin'.
Meaning the mac salad goes bad more easily or something?0 -
MACARONI SALAD VS POTATO SALAD
Which do you prefer and why ?
Which is healthier ?
Which I prefer and which is healthier would determine on what else is in the salad and how long you cook the macaroni and what type of macaroni used.
If I was preparing it, I would prefer macaroni salad and it would be healthier than most potato salads I've had. I LOVE a good macaroni salad made with whole grain macaroni cooked al dente (this lowers the GI), lots of fresh crunchy vegetables, beans, a little grated parmesan and an herby vinaigrette dressing.0 -
Macaroni or potato salad??
neither. Yuck.:indifferent: whole buncha carbs with very little nutritional payback...
Rarely ever ate either one..
but, if i had to make one for a picnic, this is one of my favorite pasta salads----i make it 1/3 tomatoes, 1/3 green beans, and 1/3 whole wheat or spinach pasta,
tweaking it a bit to make it healthier
and to cut the calories even more:
http://www.kraftrecipes.com/recipes/fresh-green-bean-pasta-salad-91958.aspx:heart:
or one of the multiple pasta salad recipes fromSkinnyTaste.com 0 -
I eat this now!!!! So good !
HG's I Can't Believe It's Not Potato Salad!
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
PointsPlus® value 2*
This ^^ sounds anything but healthy to me.0
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