Low-Carb (Low-Fat) but Full-o-Flavor Potato Salad!
Just in time for the inevitable July 4th celebrations that you have to attend or host, here is my favorite low-carb, low fat, super filling potato salad. How is it so low-carb, you ask? CAULIFLOWER! Duh. The flavor on this is amazing, the ingredients are pretty simple, and I will even give you a few ways to make this even easier than it already is! Oh, and you can barely tell there’s cauliflower in this – sneak it to the kids and those other picky eaters in your life.
I lighten this up using light mayo, only 2 egg yolks (but 4 whites) and non-fat Greek yogurt. But, don’t fret… it is still creamy, and barely tastes as healthy as it is. I have to give it up for the Sazon by Goya on this one… it really dials up the delicious factor by like a billion. Seems like a weird flavor to add to this, but my mom has been adding it to her potato salad for as long as I can remember. It is also what gives my recipe its orange color as well.
Bring this to your weekend festivities, have it on the table as you host, and keep it in the rotation for the rest of this summer’s BBQ’s. This recipe makes ~6 servings (200g each, which is a large serving guys) and only 145 calories! Typical potato salad (commercially prepared or homemade) will run you anywhere from 400 to 850 calories for a similar sized serving. YIKES!
Here is the recipe for my Low-Carb Full-o-Flavor Potato Salad:
- 450g uncooked yukon gold potatoes (cut into small cubes)
- 1 bag of steam in a bag cauliflower florets (around 3 cups cooked)
- 40g finely chopped carrots
- 20g finely chopped red onion
- 2 hard boiled eggs
- 2 hard boiled egg whites
- 28g chopped dill pickles
- 100g nonfat Greek yogurt
- 90g light mayonnaise
- 1 packet (or ~1 tsp) Sazon by Goya seasoning
Place your cubed potatoes in a large pot, and fill with water. Bring to a boil and cook until soft. At the same time, place your steam in a bag cauliflower in the microwave and cook according to package directions. In a smaller pot, place 4 fresh eggs and cover with cold water. Bring water and 1 tbsp of white vinegar (optional) to a boil, then cover and turn off the heat. Leave the pot on the stove for 6 minutes, then transfer eggs to cold/ice water. Once cooled, peel and chop (removing the yolks from two of the eggs – I gave mine to my dog).
In a very large bowl, add your cooked and drained potatoes, the entire bag of steamed cauliflower, the chopped carrots, onion, pickles, and chopped egg. Add in light mayonnaise, yogurt, and Sazon seasoning. Stir until all of the ingredients are coated with the yogurt/mayo and seasoning. Let cool in the fridge for an hour before serving.
This recipe is only 17g carbs, 4.5g fat, and 10g protein! Can you believe it, almost as much protein as carbs in POTATO SALAD! The texture is great, especially with the crunch of the carrots, onion, and pickles with the smoothness of the yogurt and mayo mixture.
You can make this even simpler by:
- Buying steam in a bag yukon gold potatoes
- Buying pre-cooked hard boiled eggs
- Buying pre-chopped onion and carrots
You could even switch up the flavor by swapping out the Sazon for ranch dip seasoning if it isn’t your thing (but trust me, it will be your thing). You could also go with all nonfat Greek yogurt, if you want even lower fat, but I think the mayo is worth it for the creaminess that reminds you of a typical potato salad. I paired this with some grilled asparagus and a Johnsonville turkey sausage link on a hot dog bun topped with grilled onion. Boy, did that hit the spot. SO FULL and it was SO DELICIOUS.
Happy Independence Day, y’all! Remember, it is a day to celebrate but you don’t have to ruin all your hard work! One day won’t undo everything, but no sense in letting it set you back if it doesn’t have to. Am I right?
