You Won’t Know It’s Not Potato/cauliflower Salad

Total Time: 2 hrs 5 mins Preparation Time: 40 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 16
• 4 eggs
• 1 lb frozen cauliflower floret
• 10 ounces frozen peas and carrots
• 1 3/4 cups reduced-fat mayonnaise or 1 3/4 cups salad dressing
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1 tablespoon cider vinegar
• 1 teaspoon yellow mustard
• 1 cup celery, chopped (2 1/2 stalks)
• 2/3 cup onion, chopped (about 1 medium)

Recipe

• 1 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.
• 2 meanwhile, in large (4-quart) microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover with microwavable waxed paper. microwave on high 20 to 25 minutes, stirring once halfway through microwaving. drain vegetables in colander; rinse with cold water to cool. place colander over same large bowl; refrigerate at least 30 minutes or until cooled.
• 3 in small bowl, mix mayonnaise, sugar, salt, pepper, 1/8 teaspoon of the paprika, the vinegar and mustard; set aside.
• 4 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.
• 5 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.