Potato Salad, Better than

Potato Salad, Better than
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Potato Salad, Better than calories by ingredient


Introduction

Found this a couple of years ago, don't even remember if I've changed it, but it's so good it could become addictive. In place of turnips you can use celery root OR jicama, which is slightly less in net carbs and a bit sweeter. Found this a couple of years ago, don't even remember if I've changed it, but it's so good it could become addictive. In place of turnips you can use celery root OR jicama, which is slightly less in net carbs and a bit sweeter.
Number of Servings: 8

Ingredients

    1 cup cauliflower, chopped
    1 cup turnips, cubed (or celery root or jicama)
    1 cup raw celery, diced
    3 hard boiled eggs, chopped
    1 green onion, minced
    1 TB minced parsley
    1 TB celey seed
    1 tsp Dijon mustard
    1 tsp cider vinegar
    1/2 tsp salt
    1/4 tsp black pepper
    Dash of garlic powder
    1/4 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

Directions

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.