Imposter Potato Salad
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 101.3
- Total Fat: 5.6 g
- Cholesterol: 58.7 mg
- Sodium: 276.7 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.1 g
- Protein: 3.2 g
View full nutritional breakdown of Imposter Potato Salad calories by ingredient
Introduction
This is my variation of "You Won't Know It's Not Potato Salad" Pillsbury Bake-Off recipe winner. Mine is lower in fat and full of flavor. This is my variation of "You Won't Know It's Not Potato Salad" Pillsbury Bake-Off recipe winner. Mine is lower in fat and full of flavor.Number of Servings: 16
Ingredients
-
4 eggs (hard-boiled)
2 lb. bag of frozen cauliflower
1 bag (10 oz) of peas & carrots
1 cup Kraft Fat Free Mayonnaise
3/4 cup Kraft Light Mayonnaise
2 teaspoons granulated sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 tablespoons cider vinegar
2 teaspoons yellow mustard
2 cups chopped celery
1 cup chopped onion
Directions
1. Hard boil the eggs. When done, run cold water over them. Peel and chop eggs.
2. Place frozen cauliflower and frozen peas and carrots in a microwavable bowl. Cook for 20-25 minutes till vegetables are rather soft. Drain in colander and run cold water over the veggies to cool them. Refrigerate for 30 min.
3. In small bowl, mix mayo, sugar, salt, pepper, paprika, vinegar and mustard. Set aside.
4. Remove vegetables from refrigerator. Discard any liquid in bowl. Pat drained veggies with paper towels, if necessary. Chop any large cauliflower pieces so that they resemble chopped potatoes.
5. Mix egg, celery, onion, mayo mixture and veggies together.
6. Refrigerate for at least 1 hour or until well chilled.
Serving Size: makes 16- 3/4 cup servings (approximately)
Number of Servings: 16
Recipe submitted by SparkPeople user BARBARAB11.
2. Place frozen cauliflower and frozen peas and carrots in a microwavable bowl. Cook for 20-25 minutes till vegetables are rather soft. Drain in colander and run cold water over the veggies to cool them. Refrigerate for 30 min.
3. In small bowl, mix mayo, sugar, salt, pepper, paprika, vinegar and mustard. Set aside.
4. Remove vegetables from refrigerator. Discard any liquid in bowl. Pat drained veggies with paper towels, if necessary. Chop any large cauliflower pieces so that they resemble chopped potatoes.
5. Mix egg, celery, onion, mayo mixture and veggies together.
6. Refrigerate for at least 1 hour or until well chilled.
Serving Size: makes 16- 3/4 cup servings (approximately)
Number of Servings: 16
Recipe submitted by SparkPeople user BARBARAB11.
