Quick And Easy Potato Fennel Salad Recipe

Listing Results Quick And Easy Potato Fennel Salad Recipe

1 tablespoon white vinegar 1/2 teaspoon sugar 1/4 teaspoon pepper Steps 1 In 3- to 4-quart saucepan, cook sliced potatoes in small amount of boiling water …

Servings: 16
Total Time: 2 hrs 45 mins
Category: Side Dish
Calories: 160 per serving
1. In 3- to 4-quart saucepan, cook sliced potatoes in small amount of boiling water about 10 minutes or until tender; drain well. Meanwhile, cut eggs into eighths.
2. In large bowl, mix warm potatoes, eggs, fennel, celery and onion. In small bowl, mix dressing ingredients. Spoon dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours or until chilled. Garnish with fennel leaves if desired.

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The Fennel-Potato Salad recipe out of our category salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

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2 In this healthy and creamy potato salad recipe, yogurt replaces half of the mayo and we keep the potato skins on for more fiber and potassium. To hard-boil the eggs while your potatoes are steaming, place them directly on top of the potatoes in the steamer basket. They'll be perfectly hard-boiled when the potatoes are tender.

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Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender, 8 to 10 minutes. Drain and set aside in a large bowl. Meanwhile, in a small bowl, combine the mayonnaise, mustard, dill, pinch of salt and pepper. Set aside. Chop 4 of the eggs and add to the bowl with the cauliflower.

Ratings: 116
Calories: 222 per serving
Category: Salad, Side Dish

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Cut the potatoes in bite sizes and chop your favorite fresh herbs Add fresh celery leaves and some radishes In a bowl bring all the ingredients and fold this easy salad together …

Rating: 4/5(1)
Category: Salad, Side Dish
Cuisine: Anti-Inflammatory, Healthy, Plantbased, Vegan
Total Time: 35 mins
1. In a medium saucepan bring all your dry herbs, seeds, fresh herbs, pepper, and salt. Add your starchy potatoes after cleaning them.
2. Cover with cold water and set to boil at high heat till cooked. About 15 mins if small size potatoes
3. Check if your potatoes are cooked, this depends on the sauce of your heat, the size of your potatoes, and the firmness of your potatoes.
4. You can leave the potatoes to cool in the cooking water to infuse all the aroma for an hour or so, if not, drain the cooking water and fill the saucepan with cold water to stop the cooking and to cool the potatoes

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Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes ). Drain well. Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well.

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Add cauliflower, eggs, onion, celery, pickles, mustard, mayonnaise and sour cream to a large serving bowl. Mix well with a wooden spoon. Add fresh dill and cilantro, sea salt and freshly ground black pepper. Mix well again. Cover with Saran Wrap and refrigerate at least 4 hours or overnight.

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Roasted fennel and snow pea salad Instructions Preheat the oven to 450°F (225°C). Cut the stalks and fronds off the fennel. Then cut the fennel bulb into small wedges. Arrange in a baking dish. Drizzle olive oil on top. Salt and pepper to taste. Cut the lemon in half and squeeze out the juice and save for something else.

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To prepare fennel bulbs, the stalks and fronds are removed – although I frequently use some of the fronds for a very pretty garnish. The bulbs can then be sliced, chopped, or left whole, depending on the recipe. Fennel has a very strong aniseed taste, and although it can be eaten raw it is usually cooked to help mellow the flavor a little.

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Clean and trim fennel and slice very thinly, place in a medium bowl Zest and orange and lemon on to the fennel in the bowl Squeeze the juice from the lemon into a seperate bowl and mix with the monk fruit juice. Pour over the salad. Garnish with fennel fronds and orange segments (optional) Notes

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Step 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 5 minutes. Step 2 Mix cauliflower, eggs, mayonnaise, dill pickle relish, green onion, mustard, salt, and pepper together in a bowl. I Made It Nutrition Facts

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Keto “Potato” Salad. This recipe was inspired by Hannah from @Hannah_nos_carbs! She made it for my birthday and I couldn’t get enough. I changed the recipe slightly to fit my liking, and I know you’re going to be obsessed. Servings: 8-10. Ingredients: 3 celery sticks. 2 head of cauliflower (or 2 bags) 5 boiled eggs (you can use less if

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Here are our top 10 low carb salad ideas. 1. Superfood salmon salad bowl This Mediterranean superfood salad is the ultimate throw-together meal for when time is precious, but you don’t want to skimp on nutrients. 12 g 2. Salad Niçoise Bye, bye, potatoes — and hello, peppery turnips!

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salt and black pepper 2 green onions, finely chopped ¼ cup grated Parmesan Instructions Preheat the oven to 380F. Chop the fennel bulbs into small wedges or slices, whichever you prefer. Place them in a microwave-safe bowl with the water, then cover and microwave for 5 minutes on full power. Drain the fennel and transfer to a baking dish.

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Fill a medium saucepan 2/3 full of water and bring to a boil. Add cauliflower and cook 8–10 minutes until soft but not mushy. Drain cauliflower in a colander and rinse under cold water for 1–2 minutes to stop the cooking process. Drain well. Blot pieces with paper towel to remove excess moisture. In a large bowl, combine cauliflower, egg

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Vegan Potato Salad with Herbed Tahini Sauce. Courtesy Ambitious Kitchen. Tahini is the sesame seed paste that gives hummus its unique flavor. Turns out, it's also a perfect substitute for mayo in a potato salad recipe. Fresh herbs and dijon mustard also boost the flavor. Get the recipe from Ambitious Kitchen. 3.

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Drain and rinse with cold water to stop cooking. Mix in a bowl with the celery, onion, pickle, and chopped egg. Mix the mayo, mustards, horseradish, and sweetener. Spoon over the cauliflower mixture and stir gently to cover the vegetables. Chill until serving, at …

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Frequently Asked Questions

How to make keto potato salad with cauliflower?

How to Make Keto Potato Salad Using Cauliflower. Boil chopped cauliflower on the stove to soften. Drain the cauliflower and place in a large bowl. Add mayo, pickle juice, dill weed, mustard, chopped boiled eggs, and salt and pepper. Stir. Chill and garnish with paprika.

Is potato salad keto friendly?

Traditional potato salad is not keto. The main ingredient is what prevents it from being a low carb dish, the potatoes. Potatoes are loaded with carbs. See more detail below. Detailed serving sizes and instructions can be found in the recipe card below. Boil chopped cauliflower on the stove to soften.

How many carbs in a cauliflower potato salad?

The best thing about this salad is that the cauliflower adds very little carbs to the dish. You’ve just avoided more than 30 grams of carbs by substituting cauliflower for the potato. Now, each serving of this salad is just 3 net grams of carbs.

How many carbs in a low carb potato salad?

Success Stories Skinnytaste> Main Ingredient> Cauliflower Recipes> Low Carb Potato Salad Low Carb Potato Salad 464SP222 Cals8 Protein5.5 Carbs20 Fats208 4.64from 113votes Jump to RecipeJump to Video Save ItSaved!

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