Hg'S I Can'T Believe It'S Not Potato Salad - Ww Poi

Name: Hg'S I Can'T Believe It'S Not Potato Salad - Ww Points = 1
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; garnish; paprika (optional)

Servings: persons

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
garnish
paprika (optional)

1
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).
2
Meanwhile, in a medium bowl, mix together the ranch mix, mayo, sour cream, Dijonnaise and salt. Set aside.
3
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.)
4
Pour mayo mixture into the blender and mix until blended and creamy.
5
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.
6
Pour the blender mixture over the vegetables and mix well. Add the chopped egg whites, chives, dill and parsley, and fold them inches
7
Chill for several hours. If you like, sprinkle with paprika just before serving.
8
P.S. This stuff tastes EVEN BETTER the day after it's prepared! MAKES 10 SERVINGS.

2072

kcal

Calories

226

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Hg'S I Can'T Believe It'S Not Potato Salad - Ww Points = 1 falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Hg'S I Can'T Believe It'S Not Potato Salad - Ww Points = 1

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions