Weight Watchers-Friendly Cauliflower Potato Salad
Servings: 6
WW Points (Freestyle): 1-2 points per serving (depending on the ingredients and serving size)
Ingredients:
- 1 medium head of cauliflower, cut into florets
- 1 tablespoon olive oil (or cooking spray for lighter version)
- 1/2 cup reduced-fat mayonnaise
- 1/4 cup plain non-fat Greek yogurt (for creaminess)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup celery, diced
- 1/4 cup red onion, finely diced
- 1/4 cup chopped dill pickles (optional for extra tang)
- 1 hard-boiled egg, chopped (optional, can omit for fewer points)
- Fresh parsley or dill, chopped (for garnish)
Instructions:
1. Cook the Cauliflower:
- Bring a large pot of water to a boil and add a pinch of salt.
- Add the cauliflower florets and cook for 5-7 minutes, until they are tender but still firm (not mushy). You want the texture to be similar to that of cooked potatoes.
- Drain the cauliflower and let it cool for 10-15 minutes. You can also place the cauliflower in the fridge to speed up the cooling process.
2. Prepare the Dressing:
- In a large mixing bowl, whisk together the reduced-fat mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Adjust the seasonings to taste.
