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You Won’t Know It’s Not Potato Salad

(37)
  21 reviews
  • 40 min prep time
  • 2 hr 5 min total time
  • 12 ingredients
  • 16 servings
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You just might be fooled by the cauliflower sneaking into the veggie-packed salad in place of potatoes!

Bake-Off® Contest 42, 2006
Lori Holtsclaw
Rochester Hills, Michigan

Ingredients

4
eggs
2
bags (1 lb each) frozen cauliflower florets
1
bag (10 oz) Cascadian Farm® organic frozen peas & carrots
1 3/4
cups reduced-fat mayonnaise or salad dressing
1
teaspoon granulated sugar
1
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon paprika
1
tablespoon cider vinegar
1
teaspoon yellow mustard
1
cup chopped celery (2 1/2 stalks)
2/3
cup chopped onion (about 1 medium)

Steps

  • 1 In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain eggs. Immediately run cold water over eggs until completely cooled. Peel and chop eggs.
  • 2 Meanwhile, in large (4-quart) microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover with microwavable waxed paper. Microwave on High 20 to 25 minutes, stirring once halfway through microwaving. Drain vegetables in colander; rinse with cold water to cool. Place colander over same large bowl; refrigerate at least 30 minutes or until cooled.
  • 3 In small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon of the paprika, the vinegar and mustard; set aside.
  • 4 Remove vegetables from refrigerator; discard any liquid in bowl. Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes. Place cauliflower, peas and carrots in same bowl. Add celery, onion and chopped eggs.
  • 5 Pour mayonnaise mixture over salad; stir until vegetables and eggs are well coated. Sprinkle remaining 1/8 teaspoon paprika over salad. If desired, cover and refrigerate at least 1 hour or until well chilled before serving.
  • 1 In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain eggs. Immediately run cold water over eggs until completely cooled. Peel and chop eggs.
  • 2 Meanwhile, in large (4-quart) microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover with microwavable waxed paper. Microwave on High 20 to 25 minutes, stirring once halfway through microwaving. Drain vegetables in colander; rinse with cold water to cool. Place colander over same large bowl; refrigerate at least 30 minutes or until cooled.
  • 3 In small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon of the paprika, the vinegar and mustard; set aside.
  • 4 Remove vegetables from refrigerator; discard any liquid in bowl. Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes. Place cauliflower, peas and carrots in same bowl. Add celery, onion and chopped eggs.
  • 5 Pour mayonnaise mixture over salad; stir until vegetables and eggs are well coated. Sprinkle remaining 1/8 teaspoon paprika over salad. If desired, cover and refrigerate at least 1 hour or until well chilled before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
Calories from Fat
90
% Daily Value
Total Fat
10g
16%
Saturated Fat
2g
9%
Trans Fat
0g
0%
Cholesterol
60mg
21%
Sodium
370mg
15%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
9%
Sugars
3g
3%
Protein
3g
3%
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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