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Faux Potato Salad

Faux Potato Salad

Faux Potato Salad


1 medium head cauliflower, broken into florets

1 medium carrot, chopped

2 hard-cooked eggs, chopped

4 green onions, chopped

1 celery rib, chopped

1/4 cup pitted green olives, halved lengthwise

1/4 cup thinly sliced radishes

1/4 cup chopped dill pickle

1/4 cup fat-free mayonnaise

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon pepper


In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 5-8 minutes or until tender. Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrot, eggs, green onions, celery, olives, radishes and pickle.

In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving.

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