CARBS IN POTATO SALAD RECIPES

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LOW-CARB FAUXTATO SALAD RECIPE | ALLRECIPES



Low-Carb Fauxtato Salad Recipe | Allrecipes image

Low-carb cauliflower salad that tastes just like a standard potato salad; serve chilled or warm.

Provided by SHAUNH

Categories     Salad    Vegetable Salad Recipes    Cauliflower

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 7

1 head cauliflower, cut into bite-size pieces
4 hard-boiled eggs, chopped
½ cup mayonnaise, or more to taste
2 tablespoons dill pickle relish
2 tablespoons diced green onion
1 tablespoon prepared yellow mustard
salt and ground black pepper to taste

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes.
  • Mix cauliflower, eggs, mayonnaise, dill pickle relish, green onion, mustard, salt, and pepper together in a bowl.

Nutrition Facts : Calories 315.3 calories, CarbohydrateContent 9.7 g, CholesterolContent 222.4 mg, FatContent 27.5 g, FiberContent 3.9 g, ProteinContent 9.7 g, SaturatedFatContent 4.9 g, SodiumContent 409.9 mg, SugarContent 4.5 g

EASY CAULIFLOWER "POTATO" SALAD RECIPE - DELIGHTFULLY LOW CARB



Easy Cauliflower

This Cauliflower "Potato" Salad recipe is packed with all the regular "potato" salad ingredients - green onion, hard-boiled egg, and pickle - but with tender cauliflower instead of potato.

Provided by Laura

Categories     Salad    Side Dish

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 11

4 cups cauliflower cut into bite-sized pieces (equal to one medium head)
3 eggs (hard boiled and chopped)
2 stalks celery (chopped)
4 slices bacon (cooked and crumbled)
2 green onions (chopped)
1 dill pickle (finely chopped)
2/3 cup mayonnaise
2 teaspoons pickle juice
1 teaspoon yellow mustard
1/4 teaspoon salt + more to taste
1/4 teaspoon ground black pepper

Steps:

  • Place the cauliflower pieces into a pot of lightly boiling water. Boil for 8-10 minutes, until the pieces are tender. Remove from heat, drain, and run under cold water to stop the cooking. Place the cauliflower in the refrigerator until chilled.
  • Cook the eggs in a pot of boiling water for 12 minutes. Remove from heat, drain and run under cold water to stop the cooking. Once cooled, peel and chop the eggs.
  • Add the celery, crumbled bacon, onions, pickles, mayonnaise, pickle juice, yellow mustard, salt and pepper in a bowl and mix together.
  • In another large bowl, add the cauliflower and carefully stir in the mayonnaise mixture to combine. Taste and season with additional salt.
  • Add the eggs and carefully fold them into the salad.
  • Chill the salad for at least 20 minutes before serving.

Nutrition Facts : Calories 283 kcal, CarbohydrateContent 5 g, ProteinContent 6 g, FatContent 27 g, SaturatedFatContent 6 g, TransFatContent 1 g, CholesterolContent 102 mg, SodiumContent 437 mg, FiberContent 2 g, SugarContent 2 g, UnsaturatedFatContent 21 g, ServingSize 1 serving

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