While working as nutrition coach, I was always looking for healthier versions of classic comfort food. I experimented a lot with cauliflower. This was my low carb version of potato salad using cauliflower.
Potato salad is one of my favorite summer classic comfort foods. I often associate potato salad with some wonderful childhood memories of backyard barbecues, beach picnics and even some celebratory family events.
I hope you enjoy this lighter, healthier alternative anytime of the year, or whenever you have a craving for good old fashion potato salad.
Just an FYI; For greater flavor, you’ll want to make this at least an hour before or even the day before you plan to serve it. This will allow flavors to marinate or meld together.
Ingredients
- 1 large head of cauliflower
- 1/2 cup red onion small dice
- 1/2 cup celery medium dice
- 1/2 cup of Greek yogurt
- 1/2 cup mayonaise
- 2 tbs dijon mustard
- 2 tbs. whole grain mustard
- 1/4 cup buttermilk or milk
- 1/2 cup fresh dill chopped
- salt/pepper to taste
Directions
- Cut and pull apart cauliflower florets into no bigger than 1 inch pieces, including stems. Wash florets and drain in a colander or a steamer basket.
- In a 6 qt. stock pot add about 1.5 inches of water to the bottom of the pot, enough water to steam but leaving cauliflower elevated above water level in a steamer basket.
- Steam cauliflower until fork tender but not mushy (about 10-15 minutes after water comes to a boil). Test with fork.
- Place cauliflower in a large mixing bowl and allow to cool.
- Once cooled, add all other ingredients and mix thoroughly.
- Place in an air-tight container and refrigerate for a an hour or more to allow flavors to meld.
Makes 8-10 servings