Un-Potato Salad

12
Servings
20m
Prep Time
4h
Cook Time
4h 20m
Ready In


"Summer means potato salad, but not if you can't have carbs. This originally came from Food.com (posted by TheDancingCook), but I've tweaked it to suit our taste. I actually find myself liking it better than regular potato salad. Cook time is refrigeration time."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (163.7 g)
  • Calories 145.4
  • Total Fat - 8.4 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 77.4 mg
  • Sodium - 448 mg
  • Total Carbohydrate - 14.3 g
  • Dietary Fiber - 1.9 g
  • Sugars - 3.8 g
  • Protein - 4.4 g
  • Calcium - 47 mg
  • Iron - 0.8 mg
  • Vitamin C - 35.2 mg
  • Thiamin - 0.1 mg

Step 1

Separate cauliflower into florets; place with water in a microwave-safe bowl, cover and cook on high for 5 minutes.

Step 2

Leave cauliflower covered in microwave for 5 additional minutes; drain.

Step 3

Combine cauliflower, celery and onion in a large bowl.

Step 4

Stir together mayonnaise, sour cream, vinegar, salt and pepper; pour over cauliflower mixture and stir until completely coated.

Step 5

Rough chop eggs and stir into salad.

Step 6

Cover and refrigerate at least four hours to allow flavours to meld.

Tips & Variations


No special items needed.

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