Easy Cauliflower Potato Salad
Creamy and tangy salad of cauliflower, celery, and carrots.
Servings: 12
Calories: 75kcal
Equipment
- 1 Grater
Ingredients
- 30 ounces cauliflower florets chopped to 1-2 inch pieces
- 2 eggs hard boiled
- 1/2 cup celery chopped
- 1/2 cup carrot grated
- 1/4 cup onion finely chopped
- 1/2 cup olive oil mayonnaise
- 2 tbsp Greek yogurt
- 1 tbsp mustard
- 1 tsp apple cider vinegar
- 1/2 tsp salt
- 2 tsp parsley fresh, chopped
- pinch paprika
Instructions
- Chop cauliflower into 1-2 inch pieces. Place in a steamer and steam for 7-10 minutes until fork tender. Remove, drain on paper towels and set aside to cool.
- Chop celery and onion. Grate carrot. Place onion in a large bowl and add vinegar and salt.
- Mix mayonnaise, Greek yogurt, and mustard until combined.
- Add cooled cauliflower, celery, carrot, onion, mayonnaise mixture, chopped egg, and parsley to bowl. Genty toss vegetables to coat with mayonnaise mixture.
- Cover and refrigerate for at least one hour or overnight.
- Tansfer to a serving dish. Sprinkle with paprika and chopped parsley.
Nutrition
Calories: 75kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 224mg | Potassium: 261mg | Fiber: 2g | Sugar: 3g | Vitamin A: 952IU | Vitamin C: 35mg | Calcium: 28mg | Iron: 1mg