Creamy Ranch Potato And Cauliflower Salad
Creamy Ranch Potato And Cauliflower Salad
If you're looking for a light side dish that's still comforting, try this potato and cauliflower salad, tossed with bacon, hard-boiled eggs and celery. Recipe courtesy of Ready Set Eat
Prep Time
30
minutes
Cook Time
1
hour
Servings
10
Total time: 1 hour, 30 minutes
Ingredients
- 1-1/2 pound red-skinned potatoes, cut in bite-sized pieces (about 4 cups)
- 3 cup cauliflower florets
- 1/2 teaspoon kosher salt
- 4 hardboiled eggs, peeled and chopped
- 4 slices cooked bacon, finely chopped
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped celery
- 1 tablespoon chopped fresh parsley
- 1 cup healthy choice® creamy ranch dressing
- 1 tablespoon gulden's® spicy brown mustard
Directions
- Place potatoes in a large pot of cold water; bring to a boil.
- Once the water is boiling, add cauliflower to pot and cook 5 minutes, until potatoes are tender; drain.
- Place in large bowl and season with salt.
- Cool 10 minutes.
- Stir in all remaining ingredients until well blended.
- Cover and refrigerate until cold, at least 1 hour.
- Stir before serving.