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Cauliflower "Potato" Salad With Bacon

Servings: 7

Ingredients

  • 1 large head cauliflower, cut into florets (about 1.5 lbs of florets)
  • 1/3 cup light mayo
  • 1/3 cup fat free, plain greek yogurt
  • 1 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp celery seeds (or two ribs of celery, chopped)
  • 5 slices center cut bacon, cooked and chopped
  • 3 hard boiled eggs, chopped
  • 1/2 of a small red onion, minced
  • 1/4 cup parsley, chopped

Instructions

  • Boil cauliflower in salted water until tender, about 6-8 minutes. Drain well.
  • In a large bowl, whisk together your sauce: mayo, greek yogurt, vinegar, mustard, and spices. 
  • Fold in remaining ingredients, including cooked cauliflower. It will taste great immediately, but for best results, refrigerate for at least 30 minutes so all of the flavors can meld together. 

Notes

Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Serving size is ~ 3/4 cup.
WW Freestyle SmartPoints: 1 for 1/7 of the recipes (about 3/4 cup)