Faux Potato Salad Food

LOW-CARB FAUXTATO SALAD

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.

FAUX POTATO SALAD

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.

FAUX POTATO SALAD WITH CAULIFLOWER

Steps:

• Place chopped cauliflower into a medium bowl with 1/4 cup of water. Cover with plastic wrap and cook in microwave, on high for 4 1/2 minutes.
• Drain cauliflower and place into ice water bath to stop cooking and chill.
• Meanwhile, in a large bowl, combine dressing ingredients and mix well.
• After 5 minutes or so, the cauliflower should be chilled. Drain well, then dry between a few layers of paper towels. You don't want any water to water down your dressing.
• Add the cauliflower to the bowl of dressing and combine.
• Garnish with mix ins. Stir to combine before serving.

FAKE POTATO/RUTABAGA SALAD (LOW CARB)

Steps:

• Place the cubed rutabaga in a sauce pan and cover with water. Bring to a boil and continue boiling on medium high heat for 15 minutes or until tender when pricked with a fork.
• Drain rutabagas and set aside to cool. In a seperate bowl, mix all of the rest of the ingredients together.
• Add 3/4 of the rutabagas to the bowl of the mayo mixture.
• Mash the remaining 1/4 of the rutabagas with a fork or potato masher and fold into the salad.
• Cover and chill for at least 15 minutes.
• Enjoy!

FAUX-TATO SALAD

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.

CREAMY CAULIFLOWER "POTATO" SALAD

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook until the cauliflower is soft and releases easily when pierced with a knife, about 8 minutes. Drain in a colander and spread out on a baking sheet. Pat the cauliflower dry with a clean kitchen towel or a paper towel, then set aside and let cool to room temperature, about 30 minutes.
• Meanwhile, whisk together the sour cream, horseradish, mayonnaise, chives, cider vinegar, celery, 1 1/2 teaspoons salt and 1 teaspoon pepper in a medium bowl.
• Fold the cauliflower into the dressing and season with more salt and pepper to taste. Serve immediately.

LOW-CARB CAULIFLOWER MOCK POTATO SALAD

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.

CAULIFLOWER FAUX-TATO SALAD

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.

HG'S I CAN'T BELIEVE IT'S NOT POTATO SALAD - WW POINTS = 1

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.

CREAMY FAUXTATO SALAD

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.

NEW POTATO SALAD

Steps:

• Rinse the potatoes and boil in their skins until just tender.
• Drain, then turn on to a clean tea towel to dry.
• When they're cool enough to handle, peel off their skins and slice thickly.
• To make the dressing: combine the oil and vinegar and season.
• Add the onion and chives.
• Gently stir the dressing into the potatoes and marinate for at least 1 hour.
• Blend the mayonnaise with the yoghurt and mustard.
• Add to the cold potato salad and carefully mix in, then turn into a serving bowl.
• This salad will keep for at least 24 hours in the refrigerator and even seems to improve in flavour.

LOW CARB FAUX-TATO/CAULIFLOWER SALAD

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.