Mock Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium head of cauliflower, cut into florets1/2 cup sliced scallions, including the firm green3 ribs of celery, including some inner leaves, chopped fine1/2 medium green pepper, chopped fine1 tsp dried parsleySalt and pepper to tasteDRESSING:2 tsp dry mustard2 tbsp cider vinegar1 cup (12 tbst) mayonnaiseGARNISH:3 hard cooked eggs, chopped1/2 tsp celery seedsPaprika
Steam the cauliflower florets until tender but not soft. Set aside to cool.
Combine scallions, celery, bell pepper and parsley in a large bowl. Add salt and pepper.
Mix all dressing ingredients in a small bowl until smooth.
When the cauliflower is cool, chop and add it to the vegetables and mix with enough dressing to just coat the vegetables. Stir in eggs and celery seeds; mix well. Sprinkle paprika on top and cover with plastic wrap. Let sit in refrigerator for at least 2 hours for flavors to develop.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUSANMV1.
Combine scallions, celery, bell pepper and parsley in a large bowl. Add salt and pepper.
Mix all dressing ingredients in a small bowl until smooth.
When the cauliflower is cool, chop and add it to the vegetables and mix with enough dressing to just coat the vegetables. Stir in eggs and celery seeds; mix well. Sprinkle paprika on top and cover with plastic wrap. Let sit in refrigerator for at least 2 hours for flavors to develop.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SUSANMV1.
Nutritional Info Amount Per Serving
- Calories: 219.0
- Total Fat: 4.5 g
- Cholesterol: 106.0 mg
- Sodium: 357.9 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.6 g
- Protein: 3.1 g
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