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Mock “Potato” Salad

Mock 'Potato' Salad
 

Mock “Potato” Salad

Zucchini and cauliflower team up in this low-carb version of potato salad!
Mock 'Potato' Salad
TOTAL TIME
20 Mins
COURSE
Side Dish
CUISINE
American
SERVINGS
5
INGREDIENTS
  • 1 zucchini sliced into ½ inch rounds
  • 1 head cauliflower cut into uniform pieces
  • ½ jar Walden Farms Zesty Mayo
  • 1/3 cup brown spicy mustard
  • 1 tsp. horseradish
  • 1 tsp. celery seed
  • ½ package dry ranch dressing mix
  • 1 T. low-sodium chicken stock
  • 1 stalk celery slices
  • 2 eggs boiled sliced and halved
  • 1 small dill pickle
INSTRUCTIONS
  • Steam cauliflower in a pan with chicken stock and water until tender.
  • In a separate bowl, mix mayo, mustard, celery seed, ranch dressing mix and horseradish.
  • Place cauliflower in bowl and add mayo mixture, mixing well. Break cauliflower down into smaller pieces if needed.
  • Blend in chopped egg, dill pickle and celery seed.
  • Taste mixture; you can add additional mustard, horseradish, celery seed and ranch dressing to your liking.
  • Chill before serving.
  • Enjoy!
NOTES
Profile Exchanges: 1 cup vegetables; trace protein and trace fat
KEYWORD
Low-carb swaps, Mock Potato Salad