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URL:   http://www.diabetesselfmanagement.com/recipes/vegetables/low-carb-potato-salad/print/

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


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