Best 3 I Cant Believe Its Not Potato Salad Recipes

"I Can't Believe It's Not Potato Salad" is a delightful side dish that combines the classic flavors of potato salad with a healthier twist. Made with cauliflower instead of potatoes, this salad is a great option for those looking to reduce their carb intake or try a new and innovative recipe. Whether you're a seasoned cook or just starting out in the kitchen, this article will guide you through the process of creating a delicious and satisfying "I Can't Believe It's Not Potato Salad" that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

MOSTLY NOT POTATO SALAD

Mostly Not Potato Salad image

Less potatoes are used but this hearty, filling potato salad adds firm tofu to make a complete meal.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 13

Ingredients

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 LOW FAT" CREAMY POTATO SALAD

Make and share this "I Can't Believe It's Low Fat" Creamy Potato Salad recipe from Food.com.

Provided by Carrie Ann

Categories Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

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:

Cut potatoes into 1/2" pieces; place in medium saucepan.
Add water to cover.
Bring to a boil; cover, reduce heat, and simmer 15-20 minutes or until tender.
Drain and cool.
Combine potato, chopped green onion, and pimemto in a large bowl; toss gently.
Combine mayonnaise and next 9 ingredients; stir well.
Add to potato mixture, tossing gently to coat.
Cover and chill.

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

Tips for Making the Best Potato Salad:

Use a variety of potatoes. This will give your salad a more complex flavor and texture. You can use russet potatoes, Yukon Gold potatoes, red potatoes, or a combination of all three.
Boil the potatoes until they are tender but not mushy. You should be able to easily pierce them with a fork, but they should not be falling apart.
Cool the potatoes completely before adding them to the salad. This will help to prevent the salad from becoming watery.
Use a light and flavorful dressing. A simple vinaigrette or mayonnaise-based dressing is a good choice. You can also add other ingredients to your dressing, such as herbs, spices, or chopped vegetables.
Add mix-ins to your salad. This is a great way to add extra flavor and texture. Some popular mix-ins include hard-boiled eggs, chopped celery, onions, pickles, and bacon.
Chill the salad before serving. This will help to bring out the flavors and make the salad more refreshing.

Conclusion:

Potato salad is a classic side dish that can be enjoyed by people of all ages. It is a versatile dish that can be made with a variety of ingredients and flavors. Whether you like your potato salad simple or loaded with mix-ins, there is a recipe out there that is sure to please you. So next time you are looking for a side dish to serve at your next potluck or barbecue, give potato salad a try. You won't be disappointed!