Best 8 Faux Potato Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a delicious and healthy alternative to traditional potato salad? Look no further than faux potato salad! This delightful dish is made with a variety of ingredients that mimic the taste and texture of potatoes, such as cauliflower, radishes, and turnips. With its vibrant colors and satisfying crunch, faux potato salad is a great way to enjoy the classic picnic side dish without the added carbs. Whether you're following a low-carb diet, looking for a healthier option, or simply want to try something new, this article will provide you with the best recipe for a delicious and satisfying faux potato salad.

Let's cook with our recipes!

FAUX POTATO SALAD WITH CAULIFLOWER



Faux Potato Salad With Cauliflower image

I love a good potato salad. It's one of those warm weather dishes that I could, honestly, made a meal of. It's not carb friendly at all though. From the low carb lucy website.

Provided by Tiz4tggr

Categories     Cauliflower

Time 15m

Yield 1 Cup, 6 serving(s)

Number Of Ingredients 11

1 head cauliflower (Chopped into 1/4" - 1/2-inch pieces)
1/4 cup Dijon mustard
3/4 cup mayonnaise
1 teaspoon white wine vinegar
1/2 teaspoon celery salt
1 teaspoon cracked black pepper, to taste
1/4 cup purple onion (Finely chopped)
1 hard-boiled egg (Finely chopped)
2 green onions (Chopped on bias into 1/4-inch pieces)
3 pieces bacon (Cooked thick, Finely chopped)
2 stalks celery (Finely chopped)

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.

Nutrition Facts : Calories 70, Fat 3.4, SaturatedFat 1, Cholesterol 33.8, Sodium 202.6, Carbohydrate 7.2, Fiber 2.9, Sugar 2.7, Protein 4.1

LOW-CARB FAUXTATO SALAD



Low-Carb Fauxtato Salad image

Low-carb cauliflower salad that tastes just like a standard potato salad; serve chilled or warm.

Provided by SHAUNH

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 20m

Yield 4

Number Of Ingredients 7

1 head cauliflower, cut into bite-size pieces
4 hard-boiled eggs, chopped
½ cup mayonnaise, or more to taste
2 tablespoons dill pickle relish
2 tablespoons diced green onion
1 tablespoon prepared yellow mustard
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 315.3 calories, Carbohydrate 9.7 g, Cholesterol 222.4 mg, Fat 27.5 g, Fiber 3.9 g, Protein 9.7 g, SaturatedFat 4.9 g, Sodium 409.9 mg, Sugar 4.5 g

FAUX POTATO SALAD



Faux Potato Salad image

Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. -Mike Schulz, Tawas City, Michigan

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 medium head cauliflower, broken into florets
1 medium carrot, chopped
2 hard-boiled large 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

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.

Nutrition Facts : Calories 61 calories, Fat 2g fat (0 saturated fat), Cholesterol 54mg cholesterol, Sodium 375mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

FAUX POTATO SALAD



Faux Potato Salad image

This is my family's favorite potato salad recipe. As the saying goes, I like potato salad, but it doesn't like me! I'm trying to cut down on carbs, but I didn't want to give this up. One fine day when I noticed cauliflower in my freezer, I thought, why not use it to replace the potatoes in this salad? It worked like a charm. It's flavorful, low in fat, and low-carb too. Taste isn't compromised at all. Recipe by Brynie Greisman. READ MORE

Provided by Recipe By Brynie Greisman

Categories     Sides

Yield 12

Number Of Ingredients 10

1 and 1/2 pounds (700 grams) Beleaf Frozen Cauliflower, defrosted but not too soft
4 sour pickles, cubed (reserve 1/4 cup pickle juice)
1 carrot, grated
1 and 1/2 teaspoons mustard, or to taste
1 teaspoon salt, or to taste
1 teaspoon Gefen Garlic Powder
1/4 teaspoon pepper
1/4 cup Gefen Lite Mayonnaise or other low-fat mayonnaise
chives, chopped (optional)
scallions, chopped (optional)

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.

HG'S I CAN'T BELIEVE IT'S NOT POTATO SALAD - WW POINTS = 1



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

This is from the Hungry Girl Website: Faux-tato Fun! Wanna hear the coolest part about this recipe? There are NO potatoes in it!!! After all, the best part of potato salad isn't even the potatoes... it's the perfectly seasoned creamy goodness those spuds are hanging out in! This swap is so good, you'll fool EVERYONE... but don't feel obligated to let your guests in on our little no-tato secret. Shhhhhhhhhhhh... Serving Size: 2/3 cup (1/10th of recipe)

Provided by senseicheryl

Categories     Cauliflower

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

BETTER THAN POTATO SALAD



Better Than Potato Salad image

As soon as our family tried this delicious salad, it became a favorite, especially during the warmer months. It's a flavorful change of pace from traditional potato salad that's easy to prepare. Even our two kids enjoy it. -Susan McCurdy, Elmhurst, Illinois

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12-14 servings.

Number Of Ingredients 9

4 cups cooked long grain rice
8 radishes, sliced
4 hard-boiled large eggs, chopped
1 medium cucumber, seeded and chopped
2 cups thinly sliced celery
1/2 cup chopped onion
1-1/2 cups mayonnaise
3 tablespoons prepared mustard
3/4 teaspoon salt

Steps:

  • In a large bowl, combine rice, radishes, eggs, cucumber, celery and onion. Combine mayonnaise, mustard and salt. , Pour over rice mixture; toss to coat. Cover and refrigerate at least 1 hour.

Nutrition Facts : Calories 263 calories, Fat 21g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 325mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

CREAMY FAUXTATO SALAD



Creamy Fauxtato Salad image

I wanted to find a keto-friendly way to still have my potato salad with the Christmas ham. Came out so good, hubby went back for seconds. Essentially, you can just replace the potatoes with steamed cauliflower in your favorite potato salad recipe. I took my mom's creamy potato salad and changed the potatoes for cauliflower.

Provided by April D

Categories     Salad     Vegetable Salad Recipes     Cauliflower

Time 6h40m

Yield 12

Number Of Ingredients 10

1 head cauliflower, cut into bite-sized pieces
3 stalks celery, sliced
1 medium green bell pepper, chopped
⅓ cup finely chopped onion, or more to taste
1 ¼ cups mayonnaise (such as Duke's®)
1 tablespoon vinegar
1 tablespoon mustard
½ teaspoon salt
½ teaspoon ground black pepper
6 hard-boiled eggs, peeled and chopped

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.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 5 g, Cholesterol 114.7 mg, Fat 20.9 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 3.6 g, Sodium 312.2 mg, Sugar 2.3 g

CAULIFLOWER FAUX-TATO SALAD



Cauliflower Faux-tato Salad image

Bring this "faux-tato" salad toyour next cookout. It'll raise the bar for how good a vegetable salad can be-even without the carbs! Steamed cauliflower tossed with celery, onion, and a mustard vinaigrette results in a salad with satisfyingly tender bites that gets even better the next day as the flavors meld.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 8

1/2 cup sliced red onion
4 teaspoons red-wine vinegar
4 teaspoons fresh lemon juice
4 teaspoons grainy mustard
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup finely chopped celery stalks, plus 1/4 cup chopped celery leaves
1 pound cauliflower, cut into bite-size florets (3 cups)

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.

Tips:

  • Choose the right cauliflower. A head of cauliflower that is firm and white will yield the best results. Avoid heads that are soft or have brown spots.
  • Grate the cauliflower finely. This will help it resemble potatoes more closely. You can use a food processor or a box grater.
  • Boil the cauliflower until it is tender. You want it to be soft enough to easily mash, but not so soft that it falls apart.
  • Mash the cauliflower with a potato masher or a fork. Season it with salt and pepper to taste.
  • Add your favorite potato salad ingredients. This could include mayonnaise, mustard, celery, onion, hard-boiled eggs, and bacon. You can also add other vegetables, such as carrots or peas.
  • Chill the potato salad before serving. This will help it to firm up and develop flavor.

Conclusion:

Faux potato salad is a delicious and healthy alternative to traditional potato salad. It is perfect for picnics, potlucks, and barbecues. It is also a great way to get your kids to eat their vegetables. So next time you are looking for a new potato salad recipe, give faux potato salad a try. You won't be disappointed!

Related Topics