I absolutely love a good cold Potato Salad in the summer! My mother in-law Eunice Herr made one heck of a fabulous tasting Potato Salad. While we were living in Virginia we had lots on BBQ's with John's family and her Potato Salad was front and center along with her amazing fried chicken.
Ok, it was heavy on the calories but well worth every bite.
Now I am sharing my version of a lightened up Potato Salad. Trick your taste buds into thinking your indulging in an American Summertime Classic Potato Salad. But here's the trick: Swap the potatoes
for cauliflower and save on carbs and calories. You have to love Cauliflower
first, and I do. Wait till you have a taste. Yum!
Just the colors here makes me happy to get this salad prepared.
Chop up one head of cauliflower into junks.
Fill your dutch oven with water and cook the cauliflower for about 5-7 minutes till fork-tender.
For the dressing add 1/4 cup plain non fat yogurt, 1/4 cup light mayonnaise, 2 tablespoons white vinegar, 1 teaspoon celery seeds and salt & paper to taste.
Mix well and add in 1 tablespoon yellow mustard.
Strain your cooked Cauliflower and transfer 1/2 cup of the cauliflower to food processor
with 2-3 tablespoons of skin milk and blend.
Puree into creaminess and add to the dressing.
Chop up four hard boilded eggs.
Into your bowl with the cooled cauliflower & eggs add 1/2 cup diced celery and two green onions.
Pour in your light creamy dressing next.
Now give the salad a good mix.
Important step…have a Taste. You may want to add a little more salt & pepper.
Transfer to a serving bowl and have some straight away. I prefer
my salad really cold so a pop into the fridge for me, just to get a chill.
I really want you to have a taste of this Cauliflower Salad because I don't think
you will be missing all the heavy mayonnaise & potatoes like the traditional
American Summer Classic Potato Salad.
Eat up guilt free and so delicious!
Taking my Cauliflower Salad outside to eat on a beautiful sunny day.
Dont' for get your ice tea with a lemon ice cube!
Enjoy!
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