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Mock “Potato” Salad
Packed with the same traditional ingredients, zucchini and cauliflower team up in this healthier low-carb version of potato salad!
TOTAL TIME
20 Mins
COURSE
Side Dish
CUISINE
American
SERVINGS
5
INGREDIENTS
- 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
