Healthy Classic Potato Salad
Best Spuds
Creamy dressing, tender potatoes... Fans of home-style potato salad will fall hard for this one! Cauliflower does double duty by bulking up the portion size and giving the dressing its incredible texture. Even cauliflower skeptics will obsess over this stuff...
Perfect Potato Salad
1/10th of recipe (about 3/4 cup): 118 calories, 5g total fat (0.5g sat. fat), 411mg sodium, 13g carbs, 2.5g fiber, 4.5g sugars, 5g protein
Prep:
25 minutes
Cook:
10 minutes
Chill: 1 hour
Ingredients:
6 cups chopped cauliflower (about 1 large head)
10 oz. (about 2 small) white potatoes, peeled and cut into 1/2-inch pieces
3/4 cup light mayonnaise
1/2 cup fat-free plain Greek yogurt
2 tsp. Dijon mustard
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
6 hard-boiled egg whites, chopped
1 cup chopped onion
1/2 cup chopped celery
2 tbsp. seasoned rice vinegar
2 tbsp. chopped dill
2 tbsp. chopped parsley
Optional seasoning: paprika
Optional topping: chopped chives
Directions:
Place cauliflower and chopped potato in a large microwave-safe bowl. Add 1/2 cup water, cover, and microwave for 6 minutes. Stir, re-cover, and microwave for 4 minutes, or until tender. Once cool enough to handle, drain excess water.
Transfer 2 cups of the cooked cauliflower only (no potato) to a blender or food processor. Add mayo, yogurt, mustard, seasonings, and 1 tbsp. water. Blend/process until smooth and uniform.
Add mixture to the large bowl, and stir to coat. Add all remaining ingredients. Mix well.
Refrigerate until chilled, at least 1 hour.
MAKES 10 SERVINGS
Prep/Cook FYI: Times do not include hard-boiling, peeling, and chopping the egg whites. If not done in advance, allow about 5 minutes for prepping and 20 minutes for cooking. Or look for hard-boiled eggs in the fridge section at the store.
Hungry for More Summer Side Dishes?
Chew on this:
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