Healthy Classic Potato Salad
Best SpudsCreamy 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...
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
Cook: 10 minutes
Chill: 1 hour
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
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.
Chew on this:
It's National All or Nothing Day, July 26th. PSA time: That's not the best way to approach your eating habits! Click for healthy tips if you need to get back on track...
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