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!
COOKED BROCCOLI SALAD (HEALTHIER ALTERNATIVE TO POTATO SALAD)
This salad is so simple and delicious. This is always a hit on BBQ parties and a great way to 'smuggle' iron rich broccoli into your diet. Make sure that your broccoli is not overcooked or your salad wil turn into a paste. Serve with crusty bread. cooking time includes chilling time
Provided by Natalia 3
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- in a large bowl mix the salt, pepper, garlic, sour cream and mayonnaise then add the remaining ingredients , stir well and refrigerate for at least 1h before serving.
Nutrition Facts : Calories 218.2, Fat 13.9, SaturatedFat 3.2, Cholesterol 67.5, Sodium 672.3, Carbohydrate 20.8, Fiber 4.2, Sugar 5.6, Protein 5.5
HEALTHIER CREAMY POTATO SALAD
Use this easy recipe formula to create a healthier creamy potato salad with any additions you like.
Provided by coweed
Time 1h50m
Yield 4
Number Of Ingredients 8
Steps:
- Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool.
- Stir together yogurt, mayonnaise, mustard, salt, and pepper in a large bowl. Stir in cauliflower and fresh parsley. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 28.5 g, Cholesterol 10.9 mg, Fat 7.6 g, Fiber 5.3 g, Protein 6.7 g, SaturatedFat 2.1 g, Sodium 391.9 mg, Sugar 2.6 g
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
WARM POTATO-BROCCOLI SALAD
Provided by Marian Burros
Categories easy, quick, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Scrub potatoes; do not peel. Cut into half-inch chunks. Cover with water, and cook about 5 minutes.
- Cut up whole broccoli into bite-size florets. Add to potatoes, and cook about 5 minutes.
- Wash, trim and cut scallion into small pieces.
- As soon as potatoes and broccoli are cooked, drain and set aside.
- In serving bowl, mix oil and vinegar. Add potatoes, broccoli and scallions, and stir well. Season with salt and pepper.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 194 milligrams, Sugar 2 grams
BROCCOLI AND POTATO SALAD
Make and share this Broccoli and Potato Salad recipe from Food.com.
Provided by daisygrl64
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- cut cooked broccoli into florets and place in large bowl. add the potatoes and celery.
- mix vinegar, oil, salt and pepper together in small bowl. pour over broccoli and toss to evenly coat.
- season with salt, pepper and paprika.
- sprinkle with parsley and serve.
CHINESE BROCCOLI AND POTATO SALAD
Provided by Marian Burros
Categories easy, side dish
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Scrub potatoes and place in a large pot; cover with water and bring to boil. Cook 10 to 20 minutes, depending on the size of the potatoes.
- Remove tough stems from whole broccoli. Cut florets into bite-size pieces.
- Mince onion and garlic.
- In a serving bowl large enough to hold the potatoes and broccoli, mix the oil, vinegar, sherry and soy sauce.
- About 5 minutes before potatoes are cooked, add broccoli in a steamer basket to the cooking potatoes and cook until broccoli is tender but still firm.
- Add onion and garlic to dressing.
- When broccoli and potatoes are done, drain. Stir broccoli into dressing. Cut up potatoes into halves or quarters, depending on size, and stir gently into dressing.
Nutrition Facts : @context http, Calories 324, UnsaturatedFat 6 grams, Carbohydrate 55 grams, Fat 8 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 135 milligrams, Sugar 4 grams
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