Faux Tato Salad Recipes

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FAUX POTATO SALAD



Faux Potato Salad image

Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. -Mike Schulz, Tawas City, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 medium head cauliflower, broken into florets
1 medium carrot, chopped
2 hard-boiled large eggs, chopped
4 green onions, chopped
1 celery rib, chopped
1/4 cup pitted green olives, halved lengthwise
1/4 cup thinly sliced radishes
1/4 cup chopped dill pickle
1/4 cup fat-free mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 4-7 minutes or until crisp-tender. Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes and pickle., In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 54mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

LOW-CARB FAUXTATO SALAD



Low-Carb Fauxtato Salad image

Low-carb cauliflower salad that tastes just like a standard potato salad; serve chilled or warm.

Provided by SHAUNH

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 20m

Yield 4

Number Of Ingredients 7

1 head cauliflower, cut into bite-size pieces
4 hard-boiled eggs, chopped
½ cup mayonnaise, or more to taste
2 tablespoons dill pickle relish
2 tablespoons diced green onion
1 tablespoon prepared yellow mustard
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 315.3 calories, Carbohydrate 9.7 g, Cholesterol 222.4 mg, Fat 27.5 g, Fiber 3.9 g, Protein 9.7 g, SaturatedFat 4.9 g, Sodium 409.9 mg, Sugar 4.5 g

CREAMY FAUXTATO SALAD



Creamy Fauxtato Salad image

I wanted to find a keto-friendly way to still have my potato salad with the Christmas ham. Came out so good, hubby went back for seconds. Essentially, you can just replace the potatoes with steamed cauliflower in your favorite potato salad recipe. I took my mom's creamy potato salad and changed the potatoes for cauliflower.

Provided by April D

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 6h40m

Yield 12

Number Of Ingredients 10

1 head cauliflower, cut into bite-sized pieces
3 stalks celery, sliced
1 medium green bell pepper, chopped
⅓ cup finely chopped onion, or more to taste
1 ¼ cups mayonnaise (such as Duke's®)
1 tablespoon vinegar
1 tablespoon mustard
½ teaspoon salt
½ teaspoon ground black pepper
6 hard-boiled eggs, peeled and chopped

Steps:

  • Place a steamer insert into a saucepan and add water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 7 minutes. Remove from heat and immediately rinse with cold water, then set aside to cool.
  • Combine celery, green pepper, and onion in a large bowl. Add mayonnaise, vinegar, mustard, salt, and pepper and thoroughly mix together. Add cauliflower and eggs; toss lightly until mixed.
  • Cover and chill for until flavors have melded, 6 to 24 hours.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 5 g, Cholesterol 114.7 mg, Fat 20.9 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 3.6 g, Sodium 312.2 mg, Sugar 2.3 g

CAULIFLOWER FAUX-TATO SALAD



Cauliflower Faux-tato Salad image

Bring this "faux-tato" salad toyour next cookout. It'll raise the bar for how good a vegetable salad can be-even without the carbs! Steamed cauliflower tossed with celery, onion, and a mustard vinaigrette results in a salad with satisfyingly tender bites that gets even better the next day as the flavors meld.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 8

1/2 cup sliced red onion
4 teaspoons red-wine vinegar
4 teaspoons fresh lemon juice
4 teaspoons grainy mustard
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup finely chopped celery stalks, plus 1/4 cup chopped celery leaves
1 pound cauliflower, cut into bite-size florets (3 cups)

Steps:

  • Soak onion in water 10 minutes; drain and pat dry. In a large bowl, whisk together vinegar, lemon juice, and mustard with oil; season with salt and pepper. Stir in onion, celery stalks and leaves.
  • Cut 1 pound cauliflower into bite-size florets (3 cups). Steam in a pot of salted simmering water fitted with a steamer basket until tender, 7 to 8 minutes. Drain and let cool slightly; add to salad. Toss to combine, season to taste, and serve. Salad can be transferred to an airtight container and refrigerated for up to 5 days.

FAUX-TATO SALAD



Faux-tato Salad image

Provided by Food Network

Categories     main-dish

Time 35m

Yield Five 1/2-cup servings (heaping)

Number Of Ingredients 13

1 head cauliflower with stem, chopped into 1-inch pieces
1 cup salted water
3 slices turkey bacon, diced
1/2 cup nonfat plain Greek yogurt
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 scallions (white and green parts), minced
1 stalk celery, small dice

Steps:

  • Add the cauliflower and water to a large pot with a lid and steam until the cauliflower is very tender, 10 to 12 minutes. Drain, cool and dry the pieces well.
  • While the cauliflower is cooking, add the turkey bacon to a nonstick skillet and saute until crisp, 3 to 4 minutes. Drain on a paper towel and cool.
  • In a medium mixing bowl, whisk together the yogurt, olive oil, vinegar, honey, mustard, dill, salt and black pepper. Add the cooled cauliflower and bacon to the dressing as well as the scallions and celery. Stir to incorporate. Best if refrigerated 1 to 2 hours before serving (or overnight), but may be eaten right away.

LOW CARB FAUX-TATO/CAULIFLOWER SALAD



Low Carb Faux-Tato/Cauliflower Salad image

If you are craving good ol' potato salad, this is a satisfying alternative! Bacon bits can be added for that extra oomph. If you like a sweeter tater salad add a little Splenda to the mayonnaise.

Provided by Mercy

Categories     Cauliflower

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups cauliflower florets
2 hard-boiled eggs
1/2 cup finely chopped celery
3 tablespoons finely chopped green onions
5 small stuffed green olives, finely chopped
2 teaspoons pickle relish
salt and pepper, to taste
1 teaspoon mustard (or more, to taste)
1/3 cup mayonnaise (or more, to taste)

Steps:

  • Steam cauliflower florets until tender-crisp; drain and place in bowl.
  • Chop eggs and add to cauliflower; add onion, olives, relish, seasonings, mustard and mayonnaise and mix well.
  • Cover and refrigerate until chilled and flavors are well-blended.

Nutrition Facts : Calories 142.7, Fat 9.5, SaturatedFat 1.8, Cholesterol 98.3, Sodium 239.6, Carbohydrate 10.6, Fiber 2, Sugar 4.1, Protein 5.1

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