THM-S, Low Carb
Are you looking for a “Potato” Salad style dish that is a serious change of potato salad pace? This is a loaded potato style No-Tato Salad with a sour cream, horseradish sauce! “Sensational, amazing, unbelievably good, wow,” are the quotes you will get the first time you serve this dish! Not only does this “potato” salad not have potatoes it is so much better than regular potato salad that you will have to try it to believe it! I have never found a sauce that complements basic beef or chicken dishes better than this one.
People who could care less about eating regular potato salad, including my husband, are crazy about this dish. Quotes from members of my picky family…. “Now THAT is good!” “Do you have this posted? Stop everything and post this recipe baby, I’ll run your errands tomorrow!” “I just don’t like potato salad and this is so much like it but….why can’t I stop eating this?”
If you’ve ever liked my other dishes then you must try this one! I discovered this recipe 20 years ago and have tweaked it to make it low carb and THM friendly by substituting for the potatoes either squash or cauliflower. I have acquired, cooked and shared so many great recipes over the years that I don’t usually get this excited about one, but this one is special so try it soon! Everyone will be glad you did.
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I have been making this using chunks of zucchini and yellow squash, steamed till they are just tender, and we really like it that way. For the pictures I used steamed cauliflower because it holds it’s shape and photographs so well and it will even keep until the next day, if you put it up while no one’s looking. I like them both, the cauli for it’s potato like consistency and the squash for it’s unique flavor and texture in this dish. Like I said, this No-Tato Salad is a dramatic change of pace for the better, try it soon!
8 oz. bacon (regular or turkey)
2/3 cup on plan mayo (Dukes regular, not light)
2/3 cup sour cream I like Daisy brand (2 % greek yogurt or full fat greek yogurt should work too)
1 1/2 tsp. mustard
1 tablespoon prepared horseradish sauce
7 cups summer squash or zucchini or a combination of the two (I cut this in big chunks so it doesn’t overcook) It will shrink when cooked.
Or use steamed cauliflower (the veggies will shrink when cooked)
1 quart chicken or veggie broth
salt and pepper to taste for the veggies once they are done
1/3 cup chopped green onion
Rinse and partially peel the fresh squash (zucchini or yellow or a combination of the two. I leave a little peel on the zucchini it but just lighten it up by taking off strips or peel enough so you don’t get a mouthful of peel with your zucchini bites. If the yellow squash is smaller or tender textured I don’t peel it at all. Steam the squash until it is just tender. Remove and drain thoroughly then set aside to cool completely before mixing in the sauce or it will be a little thin. You will normally have more water collect as it cools and the veggies will shrink to about 4 cups. Salt and pepper these lightly to taste.
For the cauliflower version I used frozen. You can steam it as well but I like to place it in a heavy bottomed skillet with a quart of broth for extra flavor to give the cauli more zip. (This uses a relatively small amount of water to simmer steam the vegetables and is my preferred method to cook most veggies because of the flavor enhancement). The broth left over can be refrigerated and used in many recipes–I make my country gravy and cheese sauce with the broth that I used to cook the veggies in normally. I used 1 quart of hot boiling broth to put the veggies into and cover, then turn down the heat so they gently cook for a few minutes until they are just fork tender but not mushy. When it is done place it in a colander to drain thoroughly while the bacon is frying and cooling and you are mixing up the sauce. Cool completely if possible before tossing together with the bacon. Add salt and pepper to taste.
Fry or bake the bacon and allow to cool then cut into bite sized pieces.
While the squash is cooling mix the sauce which is the mayo, mustard, sour cream, and horse radish all together and refrigerate. This sauce recipe makes more than you will need for this amount of veggies-because they shrink more than potatoes do- so if you wish to make a half batch you can but I like to have extra of this sauce on hand to mix in the amount that tastes right to me and serve the rest of the sauce on the side. This stuff is just so good that it makes a great meat sauce and keeps well in a jar in the fridge.
Add the bacon to the squash or cauli in a large bowl. Pour the dressing on top and gently toss together.
Loaded Sour Cream No-Tato Salad
Ingredients
- 8 oz. bacon (regular or turkey)
- 2/3 cup on plan mayo (Dukes regular, not light)
- 2/3 cup sour cream I like Daisy brand (2 % greek yogurt or full fat greek yogurt should work too)
- 1 1/2 tsp. mustard
- 1 tablespoon prepared horseradish sauce
- 7 cups summer squash or zucchini or a combination of the two (I cut this in big chunks so it doesn't overcook) It will shrink when cooked.
- Or use steamed cauliflower (the veggies will shrink when cooked)
- 1 quart chicken or veggie broth
- salt and pepper to taste for the veggies once they are done
- 1/3 cup chopped green onion
Instructions
- Rinse and partially peel the fresh squash (zucchini or yellow or a combination of the two. I leave a little peel on the zucchini it but just lighten it up by taking off strips or peel enough so you don't get a mouthful of peel with your zucchini bites.
- If the yellow squash is smaller or tender textured I don't peel it at all.
- Steam the squash until it is just tender. Remove and drain thoroughly then set aside to cool completely before mixing in the sauce or it will be a little thin.
- You will normally have more water collect as it cools and the veggies will shrink to about 4 cups.
- Salt and pepper these lightly to taste.
- For the cauliflower version I used frozen. You can steam it as well but I like to place it in a heavy bottomed skillet with a quart of broth for extra flavor to give the cauli more zip. (This uses a relatively small amount of water to simmer steam the vegetables and is my preferred method to cook most veggies because of the flavor enhancement).
- The broth left over can be refrigerated and used in many recipes--I make my country gravy and cheese sauce with the broth that I used to cook the veggies in normally.
- I used 1 quart of hot boiling broth to put the veggies into and cover, then turn down the heat so they gently cook for a few minutes until they are just fork tender but not mushy.
- When it is done place it in a colander to drain thoroughly while the bacon is frying and cooling and you are mixing up the sauce.
- Cool completely if possible before tossing together with the bacon.
- Add salt and pepper to taste.
- Fry or bake the bacon and allow to cool then cut into bite sized pieces.
- While the squash is cooling mix the sauce which is the mayo, mustard, sour cream, and horse radish all together and refrigerate.
- This sauce recipe makes more than you will need for this amount of veggies-because they shrink more than potatoes do- so if you wish to make a half batch you can but I like to have extra of this sauce on hand to mix in the amount that tastes right to me and serve the rest of the sauce on the side.
- This stuff is just so good that it makes a great meat sauce and keeps well in a jar in the fridge.
- Add the bacon to the squash or cauli in a large bowl. Pour the dressing on top and gently toss together.
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