Nothing beats potato salad as a cool, filling summer dish. Until now. We replace mayo with fat-free, plain yogurt and potatoes with cooked cauliflower. The result is tasty and guilt-free!
Cauliflower ‘Potato’ Salad
Description
Potato salad is a summer staple and absolutely reeks havoc on a PCOS body. Thankfully cauliflower has been making the rounds filling a healthy position in many of our beloved recipes and holding its own! This faux potato salad is no exception. Cooked and chilled, covered in yogurt, green onions, and Canadian bacon, this cauliflower dish creates a new twist on a classic you can eat by the heaping bowlful for very few calories. So fill up!
Ingredients
Instructions
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Boil eggs in water for 12 minutes. When eggs are done, empty the hot water and refill the pot with cold water covering the eggs. Let eggs sit 10 minutes, then peel and slice.
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Boil the cauliflower until fork tender. Drain in a colander and let cool.
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In a large bowl, combine chopped egg, egg whites, cauliflower, celery, Canadian bacon, green onions, yogurt, Dijon, and paprika. Stir until well combined and the cauliflower is fully coated. Taste for seasoning and adjust with salt and pepper if desired.
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Transfer cauliflower salad to a serving bowl and top with a pinch of paprika. Garnish with parsley if desired, and serve immediately or chill.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 175kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 1g5%
- Cholesterol 51mg17%
- Sodium 596mg25%
- Potassium 625mg18%
- Total Carbohydrate 17g6%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 13g26%
- Vitamin A 3 IU
- Vitamin C 77 mg
- Calcium 9 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.