Best I Cant Believe Its Not Potato Salad Recipes

Hg's I Can't Believe It's Not Potato Salad - Ww Points = 1 image

Provided by senseicheryl

Time 15m

Yield 10 serving(s)

Number Of Ingredients 15

1 large head cauliflower, roughly chopped
6 egg whites, hard-boiled chilled and chopped
1/2 ounce ranch dressing mix (1/2 the dry mix package)
1 1/2 cups fat-free mayonnaise
1/2 cup nonfat sour cream
3 tablespoons Dijonnaise mustard (Hellman's or Best Foods)
2 tablespoons fat-free liquid creamer (liquid kind, like the one by Coffee-mate)
1 cup red onion, diced
2 celery ribs, diced
1/4 cup chives, chopped
3 tablespoons seasoned rice vinegar
2 tablespoons dill, chopped
2 tablespoons parsley, chopped
1/4 teaspoon salt
paprika (optional)

Steps:

Place cauliflower in a large microwave-safe bowl, and pour 1/3 cup water over it. Cover and microwave for 6 - 8 minutes (until cauliflower is soft).
Meanwhile, in a medium bowl, mix together the ranch mix, mayo, sour cream, Dijonnaise and salt. Set aside.
Once cool enough to handle, drain any excess water from the cooked cauliflower. Lightly mash just 2 cups of the cauliflower, and then place in a blender. Add creamer and puree or pulse until blended. (Don't worry if it isn't completely smooth.)
Pour mayo mixture into the blender and mix until blended and creamy.
Chop the rest of the cauliflower into small half-inch pieces. Place these cauliflower pieces in a large bowl, and add the onion, celery and vinegar. Toss and let sit for 5 minutes.
Pour the blender mixture over the vegetables and mix well. Add the chopped egg whites, chives, dill and parsley, and fold them inches
Chill for several hours. If you like, sprinkle with paprika just before serving.
P.S. This stuff tastes EVEN BETTER the day after it's prepared! MAKES 10 SERVINGS.

Nutrition Facts : Calories 78.3, Fat 1.4, SaturatedFat 0.3, Cholesterol 5, Sodium 420.8, Carbohydrate 13.2, Fiber 3.3, Sugar 6.5, Protein 4.8

Provided by Carrie Ann

Categories Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

6 medium round red potatoes
1/4 chopped green onion
1 (2 ounce) jar diced pimentos, drained
1/2 cup fat-free mayonnaise
1/4 cup plain low-fat yogurt
1/4 cup low-fat sour cream
1 tablespoon sugar
2 tablespoons prepared mustard
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon celery seed
1/2 clove garlic, minced

Steps:

Nutrition Facts : Calories 152.5, Fat 1.9, SaturatedFat 0.8, Cholesterol 5, Sodium 326.7, Carbohydrate 30.7, Fiber 3.3, Sugar 5.1, Protein 4

Mostly Not Potato Salad image

Provided by Martha Stewart

Number Of Ingredients 13

1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
4 ounces green beans, trimmed and sliced into 1-inch pieces
2 tablespoons whole-grain mustard
2 tablespoons red-wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon natural cane sugar
Fine-grain sea salt
1 leek, white and tender green parts, trimmed and chopped
1/4 cup finely chopped fresh dill
6 small stalks celery, trimmed and diced
1 cucumber, peeled, seeded, and diced
6 ounces extra-firm tofu, diced
1 tablespoon minced chives

Steps:

Bring a medium pot of well-salted water to a boil. Add potatoes and cook until tender but not falling apart, about 10 minutes. Just before potatoes are done, add green beans to the pot for 30 seconds. Drain and set aside.
Whisk mustard, vinegar, 2 teaspoons oil, sugar, and 1/4 teaspoon salt in a bowl.
Heat remaining oil in a large skillet over medium-high heat. Add leek and dill, and saute, stirring occasionally, until golden and slightly crispy, 4 to 5 minutes.
Gently toss potatoes and green beans, celery, cucumber, tofu, chives, and half the leeks with the mustard dressing in a bowl. Adjust salt, if necessary. Top with remaining leeks. Serve chilled or at room temperature.

Nutrition Facts : Calories 260 g, Fat 13 g, Fiber 5 g, Protein 8 g, Sodium 481 g

I Can't Believe It's Not Potato Salad image

Provided by Isabel Vela

Time 15m

Number Of Ingredients 15

1 lg. head of cauliflower, chopped
1 1/2 c mayonnaise, fat-free
1 1/2 c sour cream, fat-free
3 Tbsp dijonnaise
1/2 pkg dry ranch dressing/dip mix
2 Tbsp fat free non-dairy liquid creamer
1/4 tsp salt
6 hard-boiled egg whites, chilled and chopped
2 celery stalks, diced
1 c red onion, diced
1/4 c chives, chopped
3 Tbsp seasoned rice vinegar
2 Tbsp dill, chopped
2 Tbsp parsley,plus more, for optional garnish
paprika, optional

Steps:

1. Place cauliflower in a large microwave safe bowl with 1/3 c. water. Cover and microwave until soft, 6-8 minutes. drain excess water.
2. Put 2 cups of the cauliflower in a blender of food processor (set aside the rest). To the blender, add mayo, sour cream, Dijonnaise,dressing/dip mix, creamer, and salt. Puree or pulse until blended. Don't worry if the puree is not completely smooth. Set aside. To the bowl with remaining chopped cauliflower, add all remaining ingredients. Add pureed mixture from the blender and lightly stir to coat.
3. Refrigerate for several hours before serving. Garnish with paprika and additional parsley, if you like. Mmmmmm!