Potato Salad - my favorite recipe the Low Carb version

Creamy Potato Salad - Cooking Light (with adjustments)

about 2lbs of fresh Cauliflower (I used 1 head, and it turned out fine)

1/4 Cup Chopped green onions ( I omitted these, and used celery instead)

1 2oz jar of pimiento, drained (I omitted these as well)

1/2 Cup nonfat mayonasie

1/4 Cup plain low-fat yogurt

1/4 Cup low-fat sour cream

1Tbsp sugar (This can also be Splenda, or Stevia)

2 Tbsp prepared mustard

1 Tbsp white wine vinegar

1/2 tsp salt

1/2 tsp celery seeds

1/4 tsp pepper (I added more, it was needed)

1/8 tsp garlic powder

Cut the Cauliflower and steam, I left mine al dente this time around, but it would have been better to be softer.  Microwave about 8 minutes to steam.

Combine Cauliflower, Chopped onion, celery, and pimiento (if you like) in a large bowl; toss gently.  Combine mayonnaise and next 9 ingredients, stir well.  Add to cauliflower mixture, tossing gently to coat.  Cover and chill. Garnish with a green onion fan if desired.  Yeild 8 servings (3/4 cup serving size).

Nutrition Facts

Serving Size: 1 Serving (160g or 3/4 of a cup)

Amount Per Serving

Calories: 97.3

Fat Calories: 47.2

% Daily Value*

Total Fat 5.4g	8%
Saturated Fat 0.9g	5%
Cholesterol 6.3mg	2%
Sodium 347.9mg	14%
Total Carb 11g	4%
Dietary Fiber 3.1g	12%
Sugars 5.8g
Protein 3.2g	6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs. Again, I'm not a professional, I just put the ingredients into the Lean Cuisine Custom Meal Planner and let it do the calculations.  I used the generic versions of the low fat and nonfat options, so if you need to focus on low sodium or other things you can adjust and use the ingredients that work for you. The red potato version in the cooking light cook book was about 10 calories less, so the ingredients I used did change the stats a bit, but you get the idea, it's a much lower calorie version, and a lower carb version as well.