Lightened-up Potato Salad

Pots? Yep, that’s right. When I jot down some recipes I write “pots” (which is short for potatoes) and now it’s stuck with me. I went grocery shopping yesterday for this new pots salad I wanted to create. When I came home I forgot a couple of ingredients so I had to improvise. Ugh this is why I need to write things down. BUT to my advantage, this pots salad came out excellent!

…annnnnnd, this is why I don’t take my husband to the grocery store. Hahaha!

#husbandsarekids

image

Potato salad is actually not one of my favorites because it is higher in carbs and usually soaked in mayonnaise. However, with this recipe it’s half the carbs and super low in fat without eliminating flavor. In fact, it’s packed full of flavor and nutrition. For all my mayo-lovers out there, give this recipe a try and let me know what you think. At least try it before you judge it!

For some reason my recipe-card attachment is not working so hand written with have to work for now. Enjoy! Send me a message and/or a picture and let me know how it turned out.

image

RECIPE for Katie’s lightened-up pots salad:

1 lb fingerling or red potatoes, washed

1 head (or about 1 lb) cauliflower, washed and roughly chopped

1/4th cup green onions

1/2 cup celery, diced finely

2 tbsp FRESH dill, minced (I emphasize the word fresh because dried dill just isn’t the same)

1/2 cup non-fat plain Greek yogurt

1/4th cup apple cider vinegar

2 dashes hot sauce

1 Tbsp whole grain OR Dijon mustard

salt and pepper to taste

WHAT TO DO:

In a medium saucepan, cover the potatoes with cold water. Bring the potatoes to a simmer for about 15-20 minutes or until fork tender. With the last 5 minutes of cooking the potatoes throw the cauliflower in the water and simmer with the potatoes. Drain and allow the potatoes and cauliflower to cool.

Once the potatoes are cool, cut them into bite size pieces and set aside (or store in the refrigerator until ready to use).

In a medium mixing bowl, combine green onions, celery, dill, yogurt, apple cider vinegar, mustard and hot sauce. Whisk until smooth and season with salt and pepper to taste.

Toss the cooled potatoes and cauliflower into the dressing and season with salt and pepper to taste. Serving size: 1 cup = 15 grams carbohydrates.