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German “Potato” Salad

16 oz frozen cauliflower florets
¼ cup low fat sour cream or plain greek yogurt
¼ cup olive oil mayo
2 green onions, finely sliced
2 tbsp fresh parsley
1 tbsp dill pickle juice
1 tsp yellow mustard
½ cup cucumber, peeled, seeded and finely chopped
Dash of salt
Dash of pepper
2 slices bacon, chopped and cooked until crisp

Cook the cauliflower until very tender according to package instructions. Drain and chop into bite-sized pieces. In a medium bowl, mix together the sour cream, mayo, green onions, parsley, pickle juice, mustard, cucumber, salt and pepper. Stir in the cauliflower until well coated. Add the bacon and mix in. Serve warm or cold.

Serving Size: ½ cup
Makes 7 servings

Calories 70.5
Fat 4.9g
Saturated Fat 1.2g
Polyunsaturated Fat 1.0g
Monounsaturated Fat 2.0g
Cholesterol 9.1mg
Sodium 175.8mg
Potassium 121.8mg
Carbohydrate 4.6g
Fiber 2.0g
Sugar 1.4g
Protein 2.6g

Contributed by Marcia Townsend


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