Healthy Classic Potato Salad

This is a fun holiday recipe, perfect in the summer! I usually make this on the 4th of July:

healthy classic potato salad recipe

Perfect Potato Salad

Creamy dressing, tender potatoes... Fans of home-style potato salad will fall hard for this one! Cauliflower does double duty by bulking up the portion size and giving the dressing its incredible texture. Even cauliflower skeptics will obsess over this stuff...

Serving Size:  Makes 10 servings

Nutrition Facts:
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


  • 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


  1. 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.
  2. 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.
  3. Add mixture to the large bowl, and stir to coat. Add all remaining ingredients. Mix well.
  4. Refrigerate until chilled, at least 1 hour

Prep/Cook FYI:
Times do not include hard-boiling, peeling, and chopping the egg whites. If not done in advance, allow about 5 minutes for prepping and 20 minutes for cooking. Or look for hard-boiled eggs in the fridge section at the store

SOURCE: Hungry Girl

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