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Cauliflower Potato Salad

Cauliflower Potato Salad

Calories 126 (33% from fat)
Fat 4.6 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 50 mg.
Sodium 323 mg.
Carb 18 gram
Fiber 3 gram
Sugar 3.5 gram
Sugar Alcohol 0 gram
Protein 4 gram

Ingredients

1 pot of water for eggs

3 large eggs

bowl of ice water

4 medium potatoes, (About 6.1 ounces each for a total of about 24.4 ounces.), peeled and diced

1 medium head of cauliflower, (About 6 inches in diameter or 20.7 ounces.), cut into florets

1 pot of water for potatoes

1 tsp. salt in water

1/2 cup reduced fat mayonnaise

1 Tbsp. Dijon mustard

1 Tbsp. apple cider vinegar

1 tsp. honey

1 1/2 cups celery, finely chopped

1/4 cup red onion, finely chopped

1/4 cup dill relish

1 Tbsp. fresh dill, finely chopped

1/4 tsp. salt

1/4 tsp. black pepper, ground

Paprika (for garnish)

Looking for a new spin on your classic potato salad? This version mixes in tender cauliflower florets to increase fiber and lower the carbs. Tossed in a creamy mayo-Dijon dressing with a hint of tangy vinegar and a sprinkle of paprika, it’s a flavorful, crowd-pleasing side.

1. Hard-Boil the Eggs:
Place 3 eggs in a small saucepan and cover them with cold water by about 1 inch. Bring the water to a rolling boil over high heat. As soon as it boils, remove the pan from heat, cover with a lid, and let the eggs sit for 15 minutes.

2. Cool and Chop the Eggs:
When the 15 minutes are up, transfer the eggs to an ice bath (a bowl of cold water and ice) for about 5 minutes to stop the cooking process. Peel and chop the eggs into small pieces and set aside.

When the 15 minutes are up, transfer the eggs to an ice bath (a bowl of cold water and ice) for about 5 minutes to stop the cooking process. Peel and chop the eggs into small pieces and set aside.

3. Prep the Vegetables:
While the eggs are cooking, peel and dice the potatoes into bite-sized chunks. Also trim and cut the cauliflower into similarly sized florets, then rinse and drain.

While the eggs are cooking, peel and dice the potatoes into bite-sized chunks. Also trim and cut the cauliflower into similarly sized florets, then rinse and drain.

While the eggs are cooking, peel and dice the potatoes into bite-sized chunks. Also trim and cut the cauliflower into similarly sized florets, then rinse and drain.

4. Cook the Potatoes and Cauliflower:
Bring a large pot of salted water to a boil (with about 1 tsp salt). Add the diced potatoes and cook for about 6 minutes. Then add the cauliflower florets and continue cooking for an additional 5–6 minutes, or until both are just fork-tender but not mushy.

Bring a large pot of salted water to a boil (with about 1 tsp salt). Add the diced potatoes and cook for about 6 minutes. Then add the cauliflower florets and continue cooking for an additional 5–6 minutes, or until both are just fork-tender but not mushy.

Bring a large pot of salted water to a boil (with about 1 tsp salt). Add the diced potatoes and cook for about 6 minutes. Then add the cauliflower florets and continue cooking for an additional 5–6 minutes, or until both are just fork-tender but not mushy.

Bring a large pot of salted water to a boil (with about 1 tsp salt). Add the diced potatoes and cook for about 6 minutes. Then add the cauliflower florets and continue cooking for an additional 5–6 minutes, or until both are just fork-tender but not mushy.

Bring a large pot of salted water to a boil (with about 1 tsp salt). Add the diced potatoes and cook for about 6 minutes. Then add the cauliflower florets and continue cooking for an additional 5–6 minutes, or until both are just fork-tender but not mushy.

Bring a large pot of salted water to a boil (with about 1 tsp salt). Add the diced potatoes and cook for about 6 minutes. Then add the cauliflower florets and continue cooking for an additional 5–6 minutes, or until both are just fork-tender but not mushy.

5. Drain and Cool:
Pour the potatoes and cauliflower into a strainer and let them cool.

Pour the potatoes and cauliflower into a strainer and let them cool.

6. Make the Dressing:
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, celery, onion, dill relish, dill, salt, and pepper. Taste and adjust seasonings as needed—add more vinegar for tang, more mustard for zing, or more honey to mellow the flavors.

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, celery, onion, dill relish, dill, salt, and pepper. Taste and adjust seasonings as needed—add more vinegar for tang, more mustard for zing, or more honey to mellow the flavors.

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, celery, onion, dill relish, dill, salt, and pepper. Taste and adjust seasonings as needed—add more vinegar for tang, more mustard for zing, or more honey to mellow the flavors.

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, celery, onion, dill relish, dill, salt, and pepper. Taste and adjust seasonings as needed—add more vinegar for tang, more mustard for zing, or more honey to mellow the flavors.

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, celery, onion, dill relish, dill, salt, and pepper. Taste and adjust seasonings as needed—add more vinegar for tang, more mustard for zing, or more honey to mellow the flavors.

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, celery, onion, dill relish, dill, salt, and pepper. Taste and adjust seasonings as needed—add more vinegar for tang, more mustard for zing, or more honey to mellow the flavors.

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, celery, onion, dill relish, dill, salt, and pepper. Taste and adjust seasonings as needed—add more vinegar for tang, more mustard for zing, or more honey to mellow the flavors.

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, celery, onion, dill relish, dill, salt, and pepper. Taste and adjust seasonings as needed—add more vinegar for tang, more mustard for zing, or more honey to mellow the flavors.

7. Combine Everything:
Add the cooled potatoes, cauliflower, and chopped eggs into the dressing. Gently fold everything together until all ingredients are well-coated, taking care not to break up the cauliflower florets too much.

Add the cooled potatoes, cauliflower, and chopped eggs into the dressing. Gently fold everything together until all ingredients are well-coated, taking care not to break up the cauliflower florets too much.

Add the cooled potatoes, cauliflower, and chopped eggs into the dressing. Gently fold everything together until all ingredients are well-coated, taking care not to break up the cauliflower florets too much.

Add the cooled potatoes, cauliflower, and chopped eggs into the dressing. Gently fold everything together until all ingredients are well-coated, taking care not to break up the cauliflower florets too much.

Add the cooled potatoes, cauliflower, and chopped eggs into the dressing. Gently fold everything together until all ingredients are well-coated, taking care not to break up the cauliflower florets too much.

8. Chill and Serve:
Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

9. Garnish and Enjoy:
When ready to serve, dish up about 1 cup per serving (approximately 7 ounces) and sprinkle with a pinch of paprika. Serve cold and enjoy.

Tip: This salad can be prepared a day in advance—the flavors deepen as it rests. Adjust the seasonings just before serving if needed.

Yield: 12 Servings of 1 cup (about 7 oz.) each

Cauliflower Potato Salad 

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