I Can't Believe It's Not Potato Salad!
Try this I Can't Believe It's Not Potato Salad recipe, or contribute your own.
Try this I Can't Believe It's Not Potato Salad recipe, or contribute your own.
- salt
- 1 1/2 cups fat-free mayonnaise
- 1/2 cup fat-free sour cream
- 1/2 envelope dry ranch dressing/dip mix
- 2 tablespoons fat-free non-dairy liquid creamer
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons fresh dill chopped
- 1 cup red onion diced
- 1 large head cauliflower chopped
- 3 tablespoons creamy dijon mustard
- 2 stalks celery diced
- 6 hard-boiled egg whites chilled and chopped
- 1/4 cup chives chopped
- 2 tablespoons fresh parsley chopped , plus more, for serving, optional
- paprika for serving optional
- Carbohydrate 10.5096837521132 g
- Cholesterol 1.008 mg
- Fat 11.3482640094909 g
- Fiber 2.67022625845655 g
- Protein 2.736168250392 g
- Saturated Fat 1.58275835131756 g
- Serving Size 1 1 Serving (163g)
- Sodium 296.134662708976 mg
- Sugar 7.83945749365662 g
- Trans Fat 0.540276537928416 g
- Calories 152 calories
Step-by-step
- Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave until soft, 6 to 8 minutes. Once the bowl is cool enough to handle, drain any excess water, if needed.
- Cook's Note: Alternatively, prepare cauliflower on the stove in a metal steamer pot.
- Put 2 cups cauliflower in a blender or food processor and set the rest aside. Add the mayonnaise, sour cream, Dijon mustard, ranch dressing or dip mix, non-dairy creamer, and 1/4 teaspoon salt. Puree or pulse until blended. Don't worry if the puree isn't completely smooth. Set aside.
- To the bowl with the remaining chopped cauliflower, add the onion, celery, egg whites, chives, dill, 2 tablespoons parsley, and rice vinegar. Add the pureed mixture and lightly stir to coat.
- Chill for several hours before serving. Garnish with paprika and additional parsley, if using. Mmmmm!
Vibrant green flecks of chopped chives, dill, and parsley contrast against a thick, creamy dressing that coats tender, bite-sized florets of cruciferous vegetables. Utilizing cauliflower in place of tubers significantly reduces the overall carbohydrate load while retaining a satisfying mouthfeel, especially when combined with a judicious blend of Dijon mustard and rice vinegar that cuts through the richness of the mayonnaise base. Because root vegetables and their substitutes absorb moisture differently as they sit, letting this mixture rest in the refrigerator for the full three hours specified in the timeline allows the flavors to meld and excess surface liquid to redistribute evenly. Judge the doneness of the steamed florets by piercing the thickest part with the tip of a paring knife; it should slide through with zero resistance before you drain off the cooking water. Steaming the vegetable either in a covered microwave-safe bowl with precisely one-third cup of water for six to eight minutes or over a standard metal steamer pot ensures the pieces retain enough structural integrity to hold their shape during mixing rather than dissolving into a mushy puree. Pair this chilled side dish alongside grilled flank steak, smoky barbecued pork chops, or simple herb-marinated chicken skewers, where the cool temperature and sharp acidity provide a refreshing contrast to heavy, hot proteins. Budget-conscious cooks will appreciate that buying a single large head of brassica costs significantly less per pound than specialty prepared deli salads, and utilizing pantry staples like dry ranch seasoning mix stretches flavor components without requiring expensive specialty herbs. Store leftovers in an airtight container in the refrigerator for up to three days, draining any accumulated moisture before giving the contents a gentle toss prior to the next meal.
