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.

3. Assemble the Salad:

  • Once the cauliflower has cooled, chop the florets into bite-sized pieces to resemble the texture of potato salad.
  • Add the chopped cauliflower, diced celery, red onion, and pickles (if using) to the bowl with the dressing. Stir gently to coat everything evenly.
  • If you’re using the hard-boiled egg, add it in at this point and mix carefully.

4. Chill and Serve:

  • Cover the cauliflower potato salad and refrigerate for at least 1 hour to let the flavors meld together.
  • Before serving, give it a quick stir and taste. You can add extra salt, pepper, or a splash more vinegar if you like it tangier.

5. Garnish and Enjoy:

  • Garnish with freshly chopped parsley or dill for a burst of color and extra flavor.

Storage:

  • Store any leftovers in an airtight container in the fridge for up to 3-4 days.

Nutrition (Per Serving – Based on 6 servings):

  • Calories: 80-100
  • Fat: 5-7g
  • Carbs: 7-9g
  • Protein: 3g
  • Sugar: 3-4g
  • Fiber: 2g
  • WW Points: 1-2 points per serving (depending on ingredient choices)

This Weight Watchers-Friendly Cauliflower Potato Salad is a great way to enjoy the classic flavor of potato salad without the extra carbs. The cauliflower provides a similar texture and the creamy dressing ties everything together for a delicious, guilt-free side dish! Enjoy!