You Won't Know It's Not Potato Salad
4 eggs
2 bags (1 lb each) frozen cauliflower florets
1 bag (10 oz) Cascadian Farm organic frozen peas &
carrots
1 3/4 cups reduced-fat mayonnaise or 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 chopped celery (2 1/2 stalks)
2/3 cup chopped onion (about 1 medium)
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.
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.
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.
High Altitude (3500-6500 ft):In step 1, after heating
water with eggs to boiling, boil gently 5 minutes.
Remove from heat; cover and let stand 15 minutes.
Prep Time: 40 min
Start to Finish: 2 hr 5 min
Makes: 16 servings (1/2 cup each)
Source: Pillsbury
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