Mock Potato Salad Recipes
LOW-CARB CAULIFLOWER MOCK POTATO SALAD
Need to cut a few carbs? This low-carb cauliflower salad substitutes cauliflower bites for potatoes. All the flavors you love in potato salad are here, minus a few carbs, plus more fiber! Garnish with additional crumbled bacon and fresh parsley if desired.
Provided by Bibi
Categories Salad Vegetable Salad Recipes Cauliflower
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring water and salt to a boil over medium-high heat. Add cauliflower; bring back to a boil. Cook for 3 minutes. Remove from heat and drain.
- Spread cauliflower pieces onto a metal tray and freeze until cool, 20 to 25 minutes.
- Meanwhile, combine mayonnaise, celery, bacon, onion, pickles, mustard, and turmeric in a large bowl. Add cooled cauliflower and eggs; toss to combine. Season with salt and pepper.
Nutrition Facts : Calories 241.6 calories, Carbohydrate 6.3 g, Cholesterol 63.4 mg, Fat 23.3 g, Fiber 2 g, Protein 3.4 g, SaturatedFat 3.7 g, Sodium 2000.7 mg, Sugar 3.2 g
KETO MOCK POTATO SALAD
The flavor of tangy pickles and spice of paprika makes this Keto Mock Potato Salad so delicious! It is perfect for Paleo, Low Carb, Ketogenic, Whole 30 and sugar free dieters!
Provided by Caitlin Weeks
Categories Side Dish
Time 25m
Number Of Ingredients 9
Steps:
- Place a pot filled with water and a generous pinch of salt over high heat.
- When it boils, add the florets and cook until aldente (cooked but still firm).
- Strain the cauliflower and place it on a platter lined with paper towels to cool off and drain.
- In another bowl add the salt, pepper, paprika, pickles, mustard, eggs, mayo and parsley and mix until combined.
- When the cauliflower is cool, add it to the mayonnaise mixture and stir until well mixed. Place the mock potato salad in the refrigerator and let it chill for an hour.
- Serve and enjoy.
Nutrition Facts : ServingSize 8 servings, Calories 117 kcal, Carbohydrate 9.4 g, Protein 4.7 g, Fat 7.4 g, SaturatedFat 1.5 g, Cholesterol 86 mg, Sodium 1194 mg, Fiber 2.9 g, Sugar 3.5 g
MOCK POTATO SALAD
We just love this as a great summer substitute when everyone is tired of the usual potato salad fare and you are overrun with fresh veggies from the garden. The cool and crunchy vegetables go well with the grains and you know your family is eating something high in fiber and very healthy. If your kids like potato salad, they will like this.
Provided by gardenmaster
Categories Rice Salad
Time 8h15m
Yield 12
Number Of Ingredients 9
Steps:
- Mix rice, celery, radishes, cucumber, and onion together in a bowl; fold in eggs. Stir mayonnaise, mustard, and salt into rice mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 19.7 g, Cholesterol 60 mg, Fat 8.6 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 1.6 g, Sodium 439 mg, Sugar 2.2 g
CAULIFLOWER MOCK 'POTATO' SALAD
Looking for a lower-carb option for your beloved potato salad? This Cauliflower Mock 'Potato' Salad recipe is for you!
Categories Salads
Time 20m
Yield about 10-12 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to a boil over high heat. Add chopped cauliflower; cover and cook for 5 minutes. Drain in a large colander and rinse under cold water to cool and stop the cooking process.
- Chop the cooked, cooled cauliflower florets into small bite-sized pieces.
- Combine cauliflower and all remaining ingredients. Chill for at least 30 minutes to allow flavors to blend.
- When ready to serve, taste and adjust salt and pepper as desired.
OLD FASHIONED EGG MOCK POTATO SALAD RECIPE - (4.6/5)
Provided by luv2ropenride
Number Of Ingredients 10
Steps:
- Chop the cauliflower into small pieces (should make about 4 cups). Set a large pot of water over high heat and bring to a boil. Cook the cauliflower pieces in the boiling water for about 5 minutes, until tender. Drain cauliflower and immerse in an ice water bath to stop the cooking process. Drain cauliflower well and then pat dry between several layers of paper towels. Place the cauliflower in a bowl with all of the remaining ingredients, except the garnishes, and fold together. Sprinkle with the paprika and parsley, and chill for at least 1 hour before serving. Tip: Be sure to fold all of the ingredients together until the salad is a nice yellow color.
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