Appetizers / Soups / Salads

Not-So Potato Salad is for Side Dish.

Not-So Potato Salad takes several minutes to prepare.

Not-So Potato Salad takes several minutes to cook.

Not-So Potato Salad makes 10 servings.

The ingredients for Not-So Potato Salad are:

1 parsnip
1 rutabaga
? head of cauliflower, chopped
2 Tbs. coconut oil
1 clove of garlic
2 Tbs. white wine vinegar
1 tsp. chili pepper flakes
3 stalks of celery, chopped
1 cup white beans, rinsed
4 hard boiled eggs
? cup veganaise
1 Tbs. mustard
3 Tbs. dill, finely chopped
1 Tbs. thyme, finely chopped
Juice of 1 lemon
1 tsp. black pepper

Here is how you make Not-So Potato Salad:

In a pot of boiling water, cook parsnips and rutabaga until fork soft. Once cooked, drain and cool.In a skillet, heat oil and add garlic, chili flakes and cauliflower. Cook until pieces start to lightly brown, toss with vinegar. Continue to cook until slightly soft, remove from heat and place in mixing bowl with parsnip, rutabaga, celery, white beans, chopped egg, veganaise, yogurt, mustard, dill, thyme, lemon juice, & salt and pepper. Mix everything together, place in the fridge until ready to serve.Serving Size: Makes 10 ServingsNumber of Servings: 10Recipe submitted by SparkPeople user CSTALOCH.

The nutritional information for Not-So Potato Salad is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 473.9

• Total Fat: 23.0 g
• Cholesterol: 10.0 mg
• Sodium: 281.6 mg
• Total Carbs: 57.1 g
• Dietary Fiber: 12.4 g
• Protein: 9.9 g