SUBSTITUTE FOR MAYO IN POTATO SALAD RECIPES

CAULIFLOWER 'POTATO' SALAD RECIPE - PUREWOW

Cauliflower 'Potato' Salad Recipe - PureWow image

Forget the mayo and tons of starch. Introducing cauliflower “potato” salad, made with Greek yogurt and (surprise) cauliflower instead of potatoes. Our favorite veggie has done it again. RELATED: The World’s Best Cauliflower Recipes

Provided by PureWow Editors

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 head cauliflower, cut into bite-size pieces
¾ cup whole Greek yogurt
¼ cup sour cream
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
4 stalks celery, diced
1 bunch green onions, thinly sliced
? cup minced cornichons
Kosher salt and freshly ground black pepper

Steps:

1. Place the cauliflower in a large pot and cover with water. Bring to a boil over medium-high heat and boil the cauliflower until it's just fork tender, 8 to 10 minutes (don't overcook it, or it won't hold up in the salad). 2. Drain the cauliflower and cool it to room temperature. Meanwhile, in a medium bowl, whisk together the Greek yogurt, sour cream, mustard, vinegar, parsley and dill. 3. Add the cauliflower, celery, green onions and cornichons to the bowl and toss well to combine. Season with salt and pepper. 4. Chill the salad for at least 1 hour before serving. The salad can be made 1 day ahead and held in the refrigerator until ready to serve.

Nutrition Facts : Calories 88 calories, CarbohydrateContent 9 grams carbohydrate, FatContent 4 grams fat, ProteinContent 5 grams protein, SugarContent 4 grams sugar

CAULIFLOWER 'POTATO' SALAD RECIPE - PUREWOW

Cauliflower 'Potato' Salad Recipe - PureWow image

Forget the mayo and tons of starch. Introducing cauliflower “potato” salad, made with Greek yogurt and (surprise) cauliflower instead of potatoes. Our favorite veggie has done it again. RELATED: The World’s Best Cauliflower Recipes

Provided by PureWow Editors

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 head cauliflower, cut into bite-size pieces
¾ cup whole Greek yogurt
¼ cup sour cream
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
4 stalks celery, diced
1 bunch green onions, thinly sliced
? cup minced cornichons
Kosher salt and freshly ground black pepper

Steps:

1. Place the cauliflower in a large pot and cover with water. Bring to a boil over medium-high heat and boil the cauliflower until it's just fork tender, 8 to 10 minutes (don't overcook it, or it won't hold up in the salad). 2. Drain the cauliflower and cool it to room temperature. Meanwhile, in a medium bowl, whisk together the Greek yogurt, sour cream, mustard, vinegar, parsley and dill. 3. Add the cauliflower, celery, green onions and cornichons to the bowl and toss well to combine. Season with salt and pepper. 4. Chill the salad for at least 1 hour before serving. The salad can be made 1 day ahead and held in the refrigerator until ready to serve.

Nutrition Facts : Calories 88 calories, CarbohydrateContent 9 grams carbohydrate, FatContent 4 grams fat, ProteinContent 5 grams protein, SugarContent 4 grams sugar

More about "substitute for mayo in potato salad recipes"

CAULIFLOWER 'POTATO' SALAD RECIPE - PUREWOW

Forget the mayo and tons of starch. Introducing cauliflower “potato” salad, made with Greek yogurt and (surprise) cauliflower instead of potatoes. Our favorite veggie has done it again. RELATED: The World’s Best Cauliflower Recipes
From purewow.com
Reviews 2.8
Total Time 40 minutes
Calories 88 calories per serving

1. Place the cauliflower in a large pot and cover with water. Bring to a boil over medium-high heat and boil the cauliflower until it's just fork tender, 8 to 10 minutes (don't overcook it, or it won't hold up in the salad). 2. Drain the cauliflower and cool it to room temperature. Meanwhile, in a medium bowl, whisk together the Greek yogurt, sour cream, mustard, vinegar, parsley and dill. 3. Add the cauliflower, celery, green onions and cornichons to the bowl and toss well to combine. Season with salt and pepper. 4. Chill the salad for at least 1 hour before serving. The salad can be made 1 day ahead and held in the refrigerator until ready to serve.

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