Potato Salad, Better than
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup cauliflower, chopped 1 cup turnips, cubed (or celery root or jicama)1 cup raw celery, diced3 hard boiled eggs, chopped 1 green onion, minced1 TB minced parsley1 TB celey seed1 tsp Dijon mustard1 tsp cider vinegar1/2 tsp salt1/4 tsp black pepperDash of garlic powder1/4 cup of sugar free sweet relish (I chop up sugar free Bread & Butter Chips)1/4 cup mayo, and 1/4 cup Sour Cream, more if needed
In boiling water, blanch the cauliflower and turnips for 5 minutes (drop in boiling water for 5 minutes then remove); chill before combining. Mix all ingredients together in a large bowl. Pack into a 1 quart container and let it chill in fridge (overnight is best). Makes about a quart of salad severs eight.
Number of Servings: 8
Recipe submitted by SparkPeople user GCVEGAS.
Number of Servings: 8
Recipe submitted by SparkPeople user GCVEGAS.
Nutritional Info Amount Per Serving
- Calories: 105.4
- Total Fat: 8.8 g
- Cholesterol: 84.6 mg
- Sodium: 318.1 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 1.2 g
- Protein: 3.4 g
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