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!
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.
Boil the cauliflower until fork tender. Drain in a colander and let cool.
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.
Transfer cauliflower salad to a serving bowl and top with a pinch of paprika. Garnish with parsley if desired, and serve immediately or chill.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
