Side Items

Renal Mock Potato Salad takes 15 minutes to prepare.

Renal Mock Potato Salad takes 10 minutes to cook.

Renal Mock Potato Salad makes 10 servings.

The ingredients for Renal Mock Potato Salad are:

6 cup (1" pieces) Cauliflower, cooked
4 large Hard Boiled Eggs, diced
.5 cup Red Onion Raw, diced
1 stalk, large (11"-12" long) Celery, raw, diced
1 cup (8 fl oz) Yogurt, plain, low fat
2 Tbsp Bragg - Premium Nutritional Yeast Seasoning
1 tsp dried mustard (by ROSEBERRY)
.5 tablespoon balsamic vinegar
2 tsp Splenda No Calorie Sweetener
2 tbsp Claussen Sweet Pickle Relish
.5 tsp Pepper, black
.5 tsp Paprika

Here is how you make Renal Mock Potato Salad:

Steam 1 head of cauliflower. Pieces should be cooked, but not mushy. Break into bite sized pieces.Hard boil 4 large eggs (about 10 min). Cool, peel, and dice.Dice onion and celery.In a large bowl combine: yogurt, vinegar, splenda, relish, mustard, black pepper, and nutritional yeast. Stir until well blended. Stir in cauliflower, egg, and diced vegetables. Stir until veggies are well coated. Sprinkle with paprika.Serving Size: 10Number of Servings: 10Recipe submitted by SparkPeople user GRAPLEIRIS.

The nutritional information for Renal Mock Potato Salad is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 74.8

• Total Fat: 2.9 g
• Cholesterol: 75.9 mg
• Sodium: 76.0 mg
• Total Carbs: 7.3 g
• Dietary Fiber: 2.6 g
• Protein: 6.0 g