For those of us who choose to low-carb, potatoes are often our downfall. Personally, I miss potatoes more than I miss sugar. This recipe satisfies that summer-time craving for potato salad--without the carbs! I find it amusing that my kids will eat this "potato" salad, but won't eat the real thing. In the past, I'd make potato salad (using my granny's recipe) and have enough for an army, but I was the only one eating it. This time, I made just enough for me (for several days), and the kids scarfed it up like it was good. Who knew?
1/2 cup serving = 2.38 nC
Texas ‘Potato’ Salad
Yield: 4 cups
½ cup servings = 2.38 nC
1 cup servings = 4.76 nC
Ingredients:
10 oz frozen cauliflower, defrosted/drained and chopped
½ cup mayo
3 TBS dill relish
1 TBS yellow mustard
2 eggs, boiled and chopped
2 oz chopped onion
3 oz shredded cheddar
3 oz chopped smoked brisket
Directions:
Do not cook the cauliflower. Just defrost, drain, and chop. Sauté the brisket and set aside until cool. In a large bowl, mix all ingredients together, adding the brisket last. Pack tightly into covered bowl and store in the refrigerator. Serve after flavors have had time to blend (a few hours).
Volley's Notes:
Yield: 4 cups
½ cup servings = 2.38 nC
1 cup servings = 4.76 nC
Ingredients:
10 oz frozen cauliflower, defrosted/drained and chopped
½ cup mayo
3 TBS dill relish
1 TBS yellow mustard
2 eggs, boiled and chopped
2 oz chopped onion
3 oz shredded cheddar
3 oz chopped smoked brisket
Directions:
Do not cook the cauliflower. Just defrost, drain, and chop. Sauté the brisket and set aside until cool. In a large bowl, mix all ingredients together, adding the brisket last. Pack tightly into covered bowl and store in the refrigerator. Serve after flavors have had time to blend (a few hours).
Volley's Notes:
- This is my "original" recipe--as much as any potato salad recipe can be considered original--it's a merging of my two favorite potato salad recipes (my granny's and Strack Farm's).
- To save carbs, use green onions instead of regular onions.
- If you want more color, and can afford the carbs, use purple onions.
- You can use frozen cauliflower or fresh (cook it until it is soft, but not mushy)--I've done both, and both are good.
- If I'm not mistaken, German potato salad is similar, but uses bacon instead of brisket.
- My former mother-in-law, who is from Tennesee, put olives in her potato salad. This is good with olives, too, but don't forget to calculate the added the carbs.
- I've actually frozen this and it was OK...not as good as fresh, but it was great to pack in lunches. If you freeze 1/2 cup servings, they help keep the other food cool and defrost by lunchtime.
