Pickle-y potato salad
1
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
We lighten our potato salad by using half potatoes and half cauliflower—you still get the richness of the spuds (and buttery flavor by using Yukon golds) along with sweet-earthy notes from the cauliflower. Hard-boiled eggs also add flavor and creaminess but no Points. Loads of pickle bits give each bite crunch and tang, while fresh dill delivers herby goodness throughout.
Ingredients
Uncooked Yukon gold potato
1 pound(s), peeled and cubed
Cauliflower
1 pound(s), florets
Grillo's Fresh Pickle de Gallo
½ cup(s)
Light mayonnaise
¼ cup(s)
Dill
¼ cup(s), chopped
Mustard
1 Tbsp
Kosher salt
1 tsp
Black pepper
½ tsp
Hard boiled egg
2 large egg(s), chopped
Instructions
1
Bring a large pot of salted water to a boil. Add the potatoes and boil for 10 minutes. Add the florets to the pot with the potatoes; boil until the potatoes and cauliflower are tender, 3 to 5 minutes. Drain.
2
In a large bowl, stir together the Pickle de Gallo, mayonnaise, dill, mustard, salt, and pepper. Add the potato mixture and eggs; stir well to combine. Serve at room temperature or chilled.
3
Serving size: ¾ cup
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