To print: Select File and then Print from your browser's menu
Return to recipe

Adjust Font Size :
 

Low-carb “potato” salad

Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours

1 head (2 pounds) cauliflower
1 hard-boiled egg, shelled and chopped
1/4 cup chopped red onion
1/2 cup chopped celery
1/4 cup light mayonnaise
1 tablespoon pickle relish
1 tablespoon Dijon-style mustard
1/4 teaspoon celery seed
1/4 teaspoon black pepper

Remove leaves and core of cauliflower. Break florets into bite-size pieces, and cut stem into bite-size pieces as well, if desired. Total yield should be 4 cups of cauliflower pieces. Fill a medium saucepan 2/3 full of water and bring to a boil. Add cauliflower and cook 8–10 minutes until soft but not mushy. Drain cauliflower in a colander and rinse under cold water for 1–2 minutes to stop the cooking process. Drain well. Blot pieces with paper towel to remove excess moisture. In a large bowl, combine cauliflower, egg, red onion, and celery. In a small bowl, whisk together mayonnaise, pickle relish, mustard, celery seed, and black pepper. Pour mayonnaise mixture over vegetables and mix well. Cover and chill 2 hours prior to serving.

Yield: 8 servings
Serving size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 62
  Carbohydrate: 9 g
  Protein: 3 g
  Fat: 1 g
  Saturated fat: 0 g
  Cholesterol: 2 mg
  Sodium: 120 mg
  Fiber: 3 g
 
  Exchanges per serving: 1/2 starch, 1 vegetable
  Carbohydrate choices: 1/2

Disclaimer of Medical Advice:You understand that the blogs posts and comments to such blog posts (whether posted by us, our agents, bloggers, or by users) do not constitute medical advice or recommendation of any kind and you should not rely on any information contained on such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor.