The perfect side dish for your summer barbecue, this is a twist on the traditional potato salad. This recipe features cauliflower in place of some of the potato which makes it a great option for those looking to reduce their carbohydrate intake.
Ingredients:
1 medium head cauliflower, cut into small florets
2 medium potatoes, peeled and cubed
1/4 cup finely chopped red onion
1/4 cup chopped celery
2 hard-boiled eggs, chopped
1/4 cup chopped fresh parsley
1/4 cup plain Greek or coconut millk yogurt
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
½ tsp salt or to taste
¼ tsp pepper or to taste
Paprika (optional, for garnish)
Instructions:
Cook Vegetables:
Bring a large pot of salted water to a boil. Add cauliflower and potatoes. Cook until both are tender but not mushy, about 8-10 minutes. Drain well and let cool.
Mix Dressing:
In a small bowl, combine Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth.
Combine Ingredients:
In a large bowl, combine cooled cauliflower and potatoes, red onion, celery, and hard-boiled eggs. Pour the dressing over the top and gently mix until everything is evenly coated.
Sprinkle with chopped parsley and paprika if using. Adjust salt and pepper to taste.
Chill:
Refrigerate for at least 1 hour before serving to allow flavors to meld together.
Serves 4
per 1 serving:
Calories: 180 kcal
Protein: 6 g
Carbohydrates: 20 g
Fiber: 4 g
Net carbohydrates: 16 g
Fat: 8 g
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