Healthy Pesto Potato Salad with Cauliflower and Kale + More Potato Salad Recipes
1/8th of recipe (about 1 cup): 119 calories, 5g total fat (0.5g sat. fat), 327mg sodium, 11.5g carbs, 2.5g fiber, 3.5g sugars, 8.5g protein
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:
It’s July 13th, National French Fries Day! We recommend a big batch of Bake-tastic Butternut Squash Fries…
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