We hosted the end-of-school swimming party for my daughter’s high school gymnastics team. One of the mom’s sent a baked potato salad that was so rich and delicious that I saved some and had it for breakfast the next day. She told me that it was really delicious but totally not healthy. When I started researching this delicious salad, I discovered that it can have up to 1,700 calories per serving. I was determined to recreate this decadent dish with all the flavor and fewer calories…and carbs.
Since low carb is my husband;s and my choice for getting ourselves back on track when we’ve been eating junk food for a while, using cauliflower instead of the potatoes was a perfect substitution. Most of the recipes that I read called for a lot of sour cream, mayo and butter. I could definitely cut down on those high fat ingredients without compromising the taste. For the purpose of making a low carb dish, I didn’t use the low calorie versions of mayo, sour cream and cheese, but if you go with reduced fat, you can cut an additional 75 calories per serving. The rest of the ingredients were relatively low in calories.
Now keep in mind that this isn’t something I’d be eating every day, but when I have the need for picnic food, I would definitely whip this up to serve as a side at a backyard barbecue or potluck.