Healthy Pesto Potato Salad with Cauliflower and Kale
Tater AidWe love potatoes. We love pesto. But too much of either adds up to a lot of calories. No worries, though. To make this tasty potato salad, we added cauliflower and egg whites to pump up the portion size. Then we used Greek yogurt and kale to make a perfect pesto that's low in calories. Serve it up!
Cook: 10 minutes*
Chill: 1 hour
10 oz. (about 3) baby red potatoes cut into 1/2-inch pieces
4 cups chopped cauliflower
1 cup roughly chopped fresh basil
1 cup roughly chopped kale
3/4 cup fat-free plain Greek yogurt
2 tbsp. grated Parmesan cheese
1 tbsp. olive oil
1 tbsp. chopped garlic
3/4 tsp. salt
1/4 tsp. black pepper
6 large hard-boiled egg whites, chilled and chopped (tips here)
1 cup chopped red bell pepper
3 tbsp. pine nuts
Optional seasonings: additional salt and black pepper
Place potatoes and cauliflower in a large microwave-safe bowl. Add 1/3 cup water, cover, and microwave for 6 minutes. Stir, re-cover, and microwave for 3 minutes, or until tender. Once cool enough to handle, drain excess water.
Meanwhile, in a blender or food processor, combine basil, kale, yogurt, Parm, olive oil, garlic, salt, and black pepper. Add 2 tbsp. water, and blend/process until a smooth paste forms.
Add basil mixture to the large bowl, and stir to coat. Add egg whites, bell pepper, and pine nuts. Mix well.
Refrigerate until chilled, at least 1 hour.
MAKES 8 SERVINGS
*Prep/Cook FYI: Times do not include hard-boiling, peeling, chilling, and chopping the egg whites. If not done in advance, allow about 5 minutes for prepping, 20 minutes for cooking, and 1 hour for chilling.
Chew on this:
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