Cauliflower Potato Salad with Greek Yogurt
This cauliflower potato salad with Greek yogurt is creamy, flavorful, and a delicious twist on a classic favorite! It’s low-carb, healthy, and easy to make.
Servings: 4 servings
Ingredients
- 1 large head of cauliflower
- 4 hard-boiled eggs
- 1 cup chopped celery
- 1/3 cup diced red onion
- 1 ½ tablespoons chopped fresh parsley
- 1/2 cup 0-fat Greek yogurt
- 3 tablespoons light mayonnaise
- 1 teaspoon stone-ground mustard or Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Cut the cauliflower into bite-sized pieces so it cooks quickly and evenly. Bring a saucepan of water with a pinch of salt to a boil, then add the cauliflower and cook for 2 to 3 minutes, just until tender. Be careful not to overcook it. Once done, drain the cauliflower in a strainer and run cold water over it, or transfer it to an ice bath, to stop the cooking process. Let it cool completely.
- Slice the hard-boiled eggs. Chop the celery, dice the red onion, and chop the parsley. Then, add the cauliflower, hard-boiled eggs, celery, red onion, and parsley to a large bowl.
- In a separate bowl, mix the Greek yogurt, light mayonnaise, stone-ground mustard, garlic powder, salt, and pepper until smooth.
- Add the dressing to the bowl and mix until everything is well coated. Serve and enjoy.
Video
Notes
- Cut Even Pieces: Cut the cauliflower into even, bite-sized pieces so it cooks evenly and has the best texture.
- Don’t Overcook the Cauliflower: Be careful not to overcook the cauliflower when boiling. It should be tender but still firm, not mushy.
- Chill Before Serving: For the best flavor, chill this salad in the fridge before serving. This helps the flavors come together and makes it even more delicious.
Nutrition
Calories: 141kcal | Carbohydrates: 7.6g | Protein: 9.8g | Fat: 8.2g | Saturated Fat: 1.9g | Cholesterol: 167mg | Sodium: 485mg | Fiber: 1.3g | Sugar: 3.6g