Healthy Recipe: Cauliflower Potato Salad

Potato salad is a classic carb- and fat-heavy barbecue side dish. You can make it lighter and healthier by doing a switcheroo with a few of the ingredients, like Greek yogurt for mayonnaise and cauliflower for potatoes. Wait, what? Cauliflower substituted for potatoes? Yes! Your family will be shocked and amazed to find out they are eating cauliflower and simultaneously getting a boost of fiber, antioxidants, and yumminess! 

Cauliflower works perfectly in this dish because it has a mild taste and a texture very similar to potatoes. What’s more, Greek yogurt stands in for mayonnaise and delivers a healthy dose of protein, probiotics, B12, and potassium.

This low-carb barbecue classic makes a great addition to any main course. Plus, it tastes so good, it just might permanently replace the traditional potato salad!

Try the recipe: Cauliflower ‘Potato’ Salad.

Cauliflower works perfectly in this dish because it has a mild taste and a texture very similar to potatoes. What’s more, Greek yogurt stands in for the mayo and delivers a healthy dose of protein, probiotics, B12, and potassium. The result? A lighter, lower-carb side dish the whole family will love.

To deepen the flavors of this recipe, allow the ingredients to meld by making this at least 2 hours ahead of time. Refrigerate until ready to serve.

INGREDIENTS:

1 large head cauliflower, cut into bite-size pieces

½ cup Greek yogurt, plain low-fat

2 hard boiled eggs, diced

2 tablespoon red onion, chopped

2 tablespoon yellow mustard

1 tablespoon pickle relish

1 celery stalk, chopped

Salt and pepper to taste

Top with paprika and fresh dill, if desired

INSTRUCTIONS: 

Bring a pot of water to boil over high heat. Add the chopped cauliflower, cover, and cook for five minutes. Remove from the heat, drain, and rinse with cool water to stop the cooking process. 

Once cooled, add the cauliflower and remaining ingredients to a large mixing bowl and stir to combine. 

Refrigerate for 30 minutes before serving. When you’re ready to serve, top with fresh dill and a sprinkle of paprika, if desired. 

Makes four.

NUTRITION FACTS (PER SERVING): 

Calories 120 

Protein 10 g

Total fat 4 g

Saturated fat 1.5 g

Cholesterol 95 mg

Carbs 14 g

Fiber 5 g

Total sugars 7 g

Added sugars 0 g

Sodium 230 mg

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