Pickle-y potato and cauliflower salad
4
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. Loads of pickle bits give each bite crunch and tang, while fresh drill delivers herby goodness throughout.
Ingredients
Uncooked Yukon gold potato(es)
1 pound(s)
Cauliflower
1 pound(s)
Grillo's Fresh Pickle de Gallo
0.5 cup(s)
Light mayonnaise
0.333 cup(s)
Uncooked red onion(s)
0.25 cup(s), chopped
Dill
1 Tbsp
Mustard
0.5 Tbsp
Kosher salt
0.75 tsp
Black pepper
0.5 tsp
Hard boiled eggs
2 large egg(s)
Instructions
1
Bring a large pot of 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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.