Monday, June 20, 2011
Not Potato Salad
"Wanna hear the coolest part about this recipe? There are NO potatoes in it!!!"
I found this recipe on Hungry Girl and I had to try it immediately. Who wouldn't love a creamy, fattening tasting salad that is practically fat free and low in carbs? I admit that I got lazy and didn't follow all the steps to the actual recipe. It has a lot of ingredients and some extra steps that I skipped. It was delicious the way I made it but one day I'll try it the actual way that the recipe was written to see if there is any difference in taste. Meanwhile, if you want a BBQ side dish that tastes like potato salad without the carbs and fat this is the recipe for you!
1 large head cauliflower, roughly chopped
6 hard-boiled egg whites, chilled and chopped
1/2 envelope ranch dressing/dip mix
1 1/2 cups fat-free mayonnaise (I used low fat)
1/2 cup fat-free sour cream (I used plain greek yogurt)
3 tbsp. Hellmann's/Best Foods Dijonnaise
1 cup diced red onion
2 celery stalks, diced
1/4 cup chopped chives
3 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley
1/4 tsp. salt
Optional garnish: paprika
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. Chop 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 mayo mixture over the vegetables and mix well. Add the chopped egg whites, chives, dill and parsley, and fold them in. Chill for several hours. If you like, sprinkle with paprika just before serving. (This tastes EVEN BETTER if you make it the day before and refrigerate overnight).