You Wont Know Its Not Potato/Cauliflower Salad

Name: You Wont Know Its Not Potato/Cauliflower Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 lb frozen cauliflower floret; 10 ounces frozen peas and carrots; 1 ¾ cups reduced-fat mayonnaise or 1 ¾ cups salad dressing; 1 teaspoon granulated sugar; 1 teaspoon salt; ¼ teaspoon pepper; ¼ teaspoon paprika; 1 tablespoon cider vinegar; 1 teaspoon yellow mustard; 1 cup celery, chopped (2 1/2 stalks); ⅔ cup onion, chopped (about 1 medium)

Servings: persons

4 eggs
1 lb frozen cauliflower floret
10 ounces frozen peas and carrots
1 ¾ cups reduced-fat mayonnaise or 1 ¾ cups salad dressing
1 teaspoon granulated sugar
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika
1 tablespoon cider vinegar
1 teaspoon yellow mustard
1 cup celery, chopped (2 1/2 stalks)
⅔ cup onion, chopped (about 1 medium)

1
In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch.
2
Cover; heat to boiling.
3
Remove from heat; let stand covered 15 minutes.
4
Drain eggs.
5
Immediately run cold water over eggs until completely cooled.
6
Peel and chop eggs.
7
Meanwhile, in large (4-quart) microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover with microwavable waxed paper.
8
Microwave on High 20 to 25 minutes, stirring once halfway through microwaving.
9
Drain vegetables in colander; rinse with cold water to cool.
10
Place colander over same large bowl; refrigerate at least 30 minutes or until cooled.
11
In small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon of the paprika, the vinegar and mustard; set aside.
12
Remove vegetables from refrigerator; discard any liquid in bowl.
13
Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes.
14
Place cauliflower, peas and carrots in same bowl.
15
Add celery, onion and chopped eggs.
16
Remove vegetables from refrigerator; discard any liquid in bowl.
17
Pat drained vegetables dry with paper towels; chop any large cauliflower pieces into 3/4-inch chunks to resemble chopped potatoes.
18
Place cauliflower, peas and carrots in same bowl.
19
Add celery, onion and chopped eggs.

947

kcal

Calories

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 12 ingredients. The key ingredients include: 4 eggs, 1 lb frozen cauliflower floret, 10 ounces frozen peas and carrots, 1 ¾ cups reduced-fat mayonnaise or 1 ¾ cups salad dressing, and more.

Yes, You Wont Know Its Not Potato/Cauliflower Salad 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!