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IT'S NOT POTATO SALAD Recipe

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This recipe for IT'S NOT POTATO SALAD is from FELLOWSHIP HAVEN COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
You might be fooled by the cauliflower sneaking into the veggie packed salad in place of potatoes

4- eggs
2- bags (1 lb each) frozen cauliflower florets
1 3/4 - cups mayonnaise or salad dressing
1- teaspoon granulated sugar
1- teaspoon salt
1/4- teaspoon pepper
1/8- teaspoon paprika
1- tablespoon cider vinegar
1- teaspoon yellow mustard
1- cup chopped celery (2 1/2 stalks)
2/3- cup chopped onion (about 1 medium)

Directions:
Directions:
In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain eggs. Immediately run cold water over eggs until completely cooled. Peel and chop eggs.

Meanwhile, in large (4-quart) microwavable bowl, place frozen cauliflower; cover with microwavable waxed paper. Microwave on High 20 to 25 minutes, stirring once halfway through microwaving. Drain in colander; rinse with cold water to cool. Place colander over same large bowl; refrigerate at least 30 minutes or until cooled.

In small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon of the paprika, the vinegar and mustard; set aside.

Remove cauliflower from refrigerator; discard any liquid in bowl. Pat drained dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes. Place cauliflower in bowl. Add celery, onion and chopped eggs.

Pour mayonnaise mixture cauliflower; stir until well coated. Sprinkle paprika over salad (optional). If desired, cover and refrigerate at least 1 hour or until well chilled before serving.

 

 

 

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