Notato Salad Recipe© Copyright 2017. All rights reserved and enforced
Notato Salad Recipe
© Randal Oulton
Your mouth won't believe this isn't a good old-fashioned, classic North American eggy potato salad, with a ray of country summer sunshine in every bite. And you can have lots of bites -- at just 2 Weight Watchers PointsPlus® per each 1 cup (175 g) serving, this is true, heaping-helpin' guilt-free food. (Compare that with regular potato salad, which is 8 to 12 points a cup, and easily upwards.)
Number of servings: 8 x 1 cup (175 g) servings
Estimated Prep Time: 30 minutes
Estimated Cooking Time: 10 minutes
Remove leaves and stalk from cauliflower, chop into quite small florets, and wash. Put in a covered container with a bit of water and microwave *just* until a fork goes in easily; no longer [See cooking notes / tips below.] Drain, and plunge into cold water bath to cool.
Assemble all the other ingredients down to the celery seed in a large bowl. Chop the egg and add; toss. Add the final 4 wet ingredients (the juice, mustard, relish and mayo), stir, then add the well-drained cauliflower (ideally, if you can, spin the cauliflower in a salad spinner just before adding to salad mixture to get rid of any water trapped in the "curd" of the cauliflower.) Fold gently -- a pair of clean hands work best. Put in covered container in fridge and chill for at least 3 hours before serving.
You can make this a day or two ahead safely if you are using commercially bottled mayonnaise (or salad dressing such as fat-free Miracle Whip®) and store the salad covered in the refrigerator.
Optional: serve from a bowl garnished with fresh-chopped parsley and a few sprinkles of paprika.
Recipe notesWe used egg white from a carton. You could also use an egg substitute such as Egg Beaters® or Egg Creations®.
A 1 kg / 2.2 pound head of cauliflower, after peeling and stalk removed, is 675 g / 6 cups chopped. Cut the cauliflower florets relatively small so they will cook consistently. Give the florets 4 minutes at first in your microwave, then 2 to 3 minute zaps after that until you figure what time works best for your microwave. The right degree of "cookedness" is pretty key to this recipe. If the florets have too much crunch it will be odd; if they are overcooked they'll fall apart on you and develop a cabbagey smell and flavour. Steaming instead of microwaving would work too.
(I do mine in the steamer basket of a Nutricook™ pressure cooker, with 1 cup of water under it, for 3 minutes on the veg setting if cut into very small pieces; 4 minutes if larger.)
Instead of garlic powder, you could use 2 cloves garlic, minced.
Nutrition NotesMakes 8 cups / 1350 g in total. There are a total of 19 Weight Watchers PointsPlus® in the recipe. Each 1 cup (175 g) serving is just 2 points.
The low-fat mayonnaise we used was 1 point a tablespoon.
If you have access to Kraft Fat-Free Miracle Whip and can use that instead of low-fat mayo, there will be a total of 15 points in the recipe; each serving remains 2 points, but it means you can feel free to play with the recipe by doubling the quantity of Miracle Whip and adding another boiled egg (17 points in the recipe), or sprinkling some low-fat bacon bits on top, without affecting the serving points.
In place of the low-fat mayonnaise, you can also try fat-free Greek yoghurt, with a tablespoon of horseradish and a bit of lemon juice. You will need to use the salad up sooner, of course.
We used a salt-substitute in place of salt.
* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
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