No Potato Salad

No Potato Salad

4 eggs hard boiled & chopped

2 bags (1 lb each) frozen cauliflower florets

1 bag (10 oz) 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

2/3 cup chopped onion

In large microwavable bowl, place frozen cauliflower and frozen peas and carrots; cover with microwavable waxed paper. Microwave on High 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. Refrigerate at least 1 hour or until well chilled before serving.

 

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