How about potato salad?

Just found this recipe on Bariatric Foodie’s website. Sounds yummy!

Jen’s Faux-Tater Salad
 
Ingredients:
1 large head fresh cauliflower
4 large eggs, hard boiled & diced up (I mash mine up with a potato masher)
1 medium sweet onion, chopped fine (I prefer Vidalia since they’re from Georgia, but you can use Walla Walla or sweet Spanish onion as well)
1 cup Greek Yogurt
1/2 cup Mayonnaise (you can use light but DO NOT use Fat Free)
1/4 cup Prepared Yellow Mustard 
1/4 cup pickle relish (you can use dill or the no sugar added sweet relish, whichever you prefer)
1/2 bunch fresh Italian Parsley, minced
1/2 bunch fresh Dill, minced
Salt
Pepper
Garlic Powder
Paprika (optional, this is just to sprinkle over the top)
 
Directions:
Fill a pot 1/2 full with cold water and a pinch of salt. Remove the cauliflower florets from the stalk and put them into the pot of water. Bring it up to a rolling boil, then let it simmer for about 5 minutes or so until the cauliflower is fork tender. (If you have a rice cooker with a steamer insert, you can cook the cauliflower in the steamer. You could also put the florets in a microwave safe bowl with a little water in the bottom and cover the bowl with plastic wrap. Poke a few holes in the plastic to vent it, then microwave for 4 or 5 minutes until the cauliflower is steamed.) 
 
OR you can buy 3 bags of that Birdseye Steam Fresh Cauliflower, nuke it, and skip all that stuff I said in the previous paragraph. Once the cauliflower is done, mash it up with a potato masher (or pulse it in the food processor) until it is the consistency of lumpy mashed potatoes.  
 
In a separate bowl, whisk together the Greek yogurt, mayonnaise, and mustard until thoroughly combined. Add a pinch of salt, half a pinch of pepper, and a sprinkle of garlic powder. Now add the minced Parsley and Dill, pickle relish, and chopped onion, and whisk thoroughly.
 
Add the chopped eggs to the cauliflower, then combine the Greek yogurt mixture with the eggs and cauliflower. Fold it together with a rubber spatula until it is well mixed. NOW TASTE IT and adjust your seasonings. The mustard usually hides the “twang” of the Greek yogurt, but you may need more salt and pepper.
 
Now pour it into a pretty serving bowl and sprinkle a little Paprika over the top (this is optional, totally a Southern thing.)This tastes best if you refrigerate it overnight before serving. It was a big hit at Debbie’s Grillin and Chillin Pouch Party, and my family of non-ops always loves it. I hope yours will, too!
 
I have this feeling I’m going to become the woman who always brings strange things to potlucks – and goes home with most of them. 😉
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avabyrd has gastric bypass

The amazing shrinking girl!

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Bariatric Foodie

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