HG'S I CAN'T BELIEVE IT'S NOT POTATO SALAD - WW POINTS = 1
This is from the Hungry Girl Website: 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... Serving Size: 2/3 cup (1/10th of recipe)
Provided by senseicheryl
Categories Cauliflower
Time 15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- 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 inches
- 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.
Nutrition Facts : Calories 78.3, Fat 1.4, SaturatedFat 0.3, Cholesterol 5, Sodium 420.8, Carbohydrate 13.2, Fiber 3.3, Sugar 6.5, Protein 4.8
MOSTLY NOT POTATO SALAD
Less potatoes are used but this hearty, filling potato salad adds firm tofu to make a complete meal.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 13
Steps:
- Bring a medium pot of well-salted water to a boil. Add potatoes and cook until tender but not falling apart, about 10 minutes. Just before potatoes are done, add green beans to the pot for 30 seconds. Drain and set aside.
- Whisk mustard, vinegar, 2 teaspoons oil, sugar, and 1/4 teaspoon salt in a bowl.
- Heat remaining oil in a large skillet over medium-high heat. Add leek and dill, and saute, stirring occasionally, until golden and slightly crispy, 4 to 5 minutes.
- Gently toss potatoes and green beans, celery, cucumber, tofu, chives, and half the leeks with the mustard dressing in a bowl. Adjust salt, if necessary. Top with remaining leeks. Serve chilled or at room temperature.
Nutrition Facts : Calories 260 g, Fat 13 g, Fiber 5 g, Protein 8 g, Sodium 481 g
"I CAN'T BELIEVE IT'S LOW FAT" CREAMY POTATO SALAD
Make and share this "I Can't Believe It's Low Fat" Creamy Potato Salad recipe from Food.com.
Provided by Carrie Ann
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut potatoes into 1/2" pieces; place in medium saucepan.
- Add water to cover.
- Bring to a boil; cover, reduce heat, and simmer 15-20 minutes or until tender.
- Drain and cool.
- Combine potato, chopped green onion, and pimemto in a large bowl; toss gently.
- Combine mayonnaise and next 9 ingredients; stir well.
- Add to potato mixture, tossing gently to coat.
- Cover and chill.
Nutrition Facts : Calories 152.5, Fat 1.9, SaturatedFat 0.8, Cholesterol 5, Sodium 326.7, Carbohydrate 30.7, Fiber 3.3, Sugar 5.1, Protein 4
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