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 3 Smart Points Prep: 25 minutes Cook: 10 minutes Chill: 1 hour

 [irp posts=”18662″ name=”Potatoes With Sesame Seeds & Rosemary”]


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.


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