Now that summer weather is here, we’re having picnics again. And what food is almost a requirement of a picnic? Potato salad.
Growing up, my mother made the most amazing potato salad with a dressing made of mayonnaise and sour cream, milk, a little vinegar and some sugar. Now that I’m older and watching sugar and fat grams, I have found new ways to have potato salad that still fit in with my Weight Watchers program.
Today, we’re having potato-cauliflower potato salad with a dressing made of mayonnaise, nonfat Greek yogurt, cider vinegar and a little stevia. Or use sugar; it’s your choice.
4 baking potatoes, peeled and diced
2 bags frozen cauliflower or 1 small cauliflower, cut into florets
2 ribs celery, diced
1 cup minced onion (about 1/2 large onion)
4 hard-boiled eggs, diced (optional
1/4 cup mayonnaise
1/2 cup nonfat Greek yogurt
1 tbsp. cider vinegar
1 tsp. sugar or 1 packet stevia
Mix to combine and set aside.
Boil the potatoes until fork-tender, drain in a colander, and rinse with cold water to stop them from cooking. Using the same pot, boil water and place two bags of cauliflower florets in the water. Or you can microwave the cauliflower about five minutes. Cook until fork-tender, about five to seven minutes. Drain cauliflower in the colander, rinse with cold water, and dice into smaller pieces.
In a large serving bowl, mix potatoes, celery, onion, and dressing. Chill until ready to serve. Sprinkle with paprika and garnish with fresh parsley.