Faux Potato Salad Food

FAUX POTATO SALAD WITH CAULIFLOWER

Steps:

• Place chopped cauliflower into a medium bowl with 1/4 cup of water. Cover with plastic wrap and cook in microwave, on high for 4 1/2 minutes.
• Drain cauliflower and place into ice water bath to stop cooking and chill.
• Meanwhile, in a large bowl, combine dressing ingredients and mix well.
• After 5 minutes or so, the cauliflower should be chilled. Drain well, then dry between a few layers of paper towels. You don't want any water to water down your dressing.
• Add the cauliflower to the bowl of dressing and combine.
• Garnish with mix ins. Stir to combine before serving.

FAUX POTATO SALAD

Steps:

• In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook, covered, 4-7 minutes or until crisp-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.

LOW-CARB FAUXTATO SALAD

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes.
• Mix cauliflower, eggs, mayonnaise, dill pickle relish, green onion, mustard, salt, and pepper together in a bowl.

FAUX POTATO SALAD

Steps:

• Place cauliflower, pickles, and carrot in a large bowl.
• Whisk together pickle juice, mustard, salt, garlic powder, pepper, and mayonnaise in a small bowl. Add to vegetables and toss to coat.
• Add chopped chives or scallions, if desired, as a garnish or mixed in with the salad. Taste and adjust seasoning if necessary.

CAULIFLOWER FAUX-TATO SALAD

Steps:

• Soak onion in water 10 minutes; drain and pat dry. In a large bowl, whisk together vinegar, lemon juice, and mustard with oil; season with salt and pepper. Stir in onion, celery stalks and leaves.
• Cut 1 pound cauliflower into bite-size florets (3 cups). Steam in a pot of salted simmering water fitted with a steamer basket until tender, 7 to 8 minutes. Drain and let cool slightly; add to salad. Toss to combine, season to taste, and serve. Salad can be transferred to an airtight container and refrigerated for up to 5 days.

CREAMY FAUXTATO SALAD

Steps:

• Place a steamer insert into a saucepan and add water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 7 minutes. Remove from heat and immediately rinse with cold water, then set aside to cool.
• Combine celery, green pepper, and onion in a large bowl. Add mayonnaise, vinegar, mustard, salt, and pepper and thoroughly mix together. Add cauliflower and eggs; toss lightly until mixed.
• Cover and chill for until flavors have melded, 6 to 24 hours.

LOW CARB POTATO SALAD

Steps:

• Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl.
• Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside.
• Chop 4 of the eggs and add to the bowl with the cauliflower. Slice the remaining two eggs for topping.
• Add pickle, celery, 1/4 teaspoon salt, pepper, and red onion. Add the mayo mixture and pickle juice to the cauliflower and toss gently to evenly coat. Garnish with remaining sliced eggs and sprinkle with paprika.

FAKE POTATO/RUTABAGA SALAD (LOW CARB)

Steps:

• Place the cubed rutabaga in a sauce pan and cover with water. Bring to a boil and continue boiling on medium high heat for 15 minutes or until tender when pricked with a fork.
• Drain rutabagas and set aside to cool. In a seperate bowl, mix all of the rest of the ingredients together.
• Add 3/4 of the rutabagas to the bowl of the mayo mixture.
• Mash the remaining 1/4 of the rutabagas with a fork or potato masher and fold into the salad.
• Cover and chill for at least 15 minutes.
• Enjoy!

FAUX-TATO SALAD

Steps:

• Add the cauliflower and water to a large pot with a lid and steam until the cauliflower is very tender, 10 to 12 minutes. Drain, cool and dry the pieces well.
• While the cauliflower is cooking, add the turkey bacon to a nonstick skillet and saute until crisp, 3 to 4 minutes. Drain on a paper towel and cool.
• In a medium mixing bowl, whisk together the yogurt, olive oil, vinegar, honey, mustard, dill, salt and black pepper. Add the cooled cauliflower and bacon to the dressing as well as the scallions and celery. Stir to incorporate. Best if refrigerated 1 to 2 hours before serving (or overnight), but may be eaten right away.

CREAMY CAULIFLOWER SALAD

Steps:

• Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
• Cut the head of cauliflower into small bite sized florets and place on a baking sheet. Drizzle the cauliflower with olive oil and bake in the oven for 20 minutes until the cauliflower is tender and slightly golden in colour.
• While the cauliflower is baking, fry the bacon in a pan on the stove. Once it's crisp, roughly chop it into small bite sized pieces.
• In a food processor or using a hand blender combine the mayonnaise, pickles, dijon mustard, vinegar salt and pepper and blend until the pickles are broken into small pieces. Taste and adjust the seasoning as needed.
• Once the cauliflower is tender, remove from the oven and allow to cool before transferring to a salad bowl. Top with the chopped bacon, red onion, celery, parsley and chives. Pour the dressing over top and toss until well coated. Enjoy!

LOW-CARB MOCK POTATO SALAD

Steps:

• Place cauliflower pieces in a steam basket over a pot of boiling water. Cover and steam for 8-10 minutes or until fork tender. Remove from heat and cool before making salad. After cauliflower is steamed it should equal 3-4 cups.
• Meanwhile prep the rest of the ingredients if you haven't done so already. Set aside.
• In a small bowl, whisk together dressing ingredients , taste and adjust seasonings.
• In a medium bowl, combine the salad ingredients (except for the additional egg and paprika). Pour dressing over salad and toss well to coat.
• Top with hard-boiled egg slices and a dash or two of paprika.

KETO POTATO SALAD- NO CAULIFLOWER!

Steps:

• Start by peeling the rutabagas and chopping them into half inch pieces. Place them in a large pot filled with salted water and place it over medium heat. Bring it to a boil, before letting it simmer until the rutabaga has softened but is still tender. Drain them immediately.
• In a large mixing bowl, combine the remaining ingredients and whisk until smooth. Add the still warm rutabaga and mix until fully incorporated. Cover the bowl and refrigerate for at least an hour.
• Remove the mock potato salad from the refrigerator and transfer onto a serving dish and serve immediately.