You Won't Believe It's Not Potato Salad

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You Won't Believe It's Not Potato Salad

 

4 eggs, hard cooked or 8 egg whites

2 bags (1 lb. ea.) frozen cauliflower florets

1 bag (10 oz.) frozen peas and carrots

1-1/2 cups Mayo

1 tsp. granulated sugar (optional)

1 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. paprika

1 TB cider vinegar

1 tsp. yellow mustard

1 cup chopped celery

2/3 cup chopped onion

 

In large sauce pan, place eggs in single layer; add

enough cold water to cover eggs by 1 inch.

Bring to a boil and turn on low for 10 minutes

Remove from heat, place in cold water for 20 mins.

Peel and chop.

Steam the frozen veggies and let come to a room temp

when done. Drain vegetables in colander and cool in

fridge for 1/2 hour..

In small bowl, mix mayonnaise, sugar, salt, pepper,

1/8 teaspoon of the paprika, the vinegar and mustard;

set aside.

 

Remove vegetables from refrigerator; discard any

liquid in bowl. Pat drained vegetables dry with paper

towels;

chop any large cauliflower pieces into 3/4-inch chunks

to resemble chopped potatoes. Place cauliflower, peas

and carrots in same bowl. Add celery, onion and

chopped eggs.

Pour mayonnaise mixture over salad; stir until

vegetables and eggs are well coated.

Sprinkle remaining 1/8 teaspoon paprika over salad.

If desired, cover and refrigerate at least 1 hour or

until well chilled before serving.

 

 

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