You can’t have a summer cookout without a good potato salad!
With Memorial Day just around the corner, this recipe is the perfect addition to any backyard bbq or potluck cookout you’ll be hosting or attending! The best part? It’s a crowd pleaser AND friendly to any low-carb, gluten free or dairy free lifestyle!
What makes this potato salad so great, you ask? Well, for starters, it’s freaking delicious! The ingredients are not as heavy as a traditional creamy potato salad. Instead, they taste fresh, tangy, light and with the right amount of creamy texture. Plus, this version i’ve whipped up for y’all helps lower the carbs per serving while also making the recipe completely dairy free if you prefer no lactose!
This isn’t your average potato salad recipe, but think of it as a lightened up variation on the traditional creamy potato salad, just without the mustard, mayonnaise and half the potatoes. (Don’t get me wrong though, I love traditional mustard potato salad too).
You can enjoy bringing this side dish to your next cookout or potluck because everyone will RAVE about how good it is and YOU can know that your whole diet won’t be blown! #winwin
If you’re looking for some great burger recipes (because burgers and potato salad are a match made in Memorial Day weekend heaven) you can check out a post I did a little while back: Healthier Burger Recipe Roundup
I mean… just look at this burger…
Hope you enjoy this delicious potato salad as much as me and my family do!
Recipe Servings // 12 1-cup servings
Macro Breakdown // 94 calories | 3.6g fat | 11.7g carbs | 5.6g protein
I N G R E D I E N T S //
- 1lb bag of Trader Joe’s Potato Medley (quarter each potato)
- 2 bags of Trader Joe’s Cauliflower Florets or about 3 cups full of cauliflower florets
- 2 tbls. garlic salt
- 1 cup Forager Cashewgurt Plain (or any other plain greek yogurt works too but will make the recipe not completely dairy free)
- 1 cup shredded parmesan cheese (Or for a lactose-free/ vegan option, use 1 cup of the GO Veggie! Soy and Dairy-Free Parmesan)
- 1/2 cup fresh parsley (finely chopped)
- 1/2 cup green onions (chopped)
- 3 lemons juiced (juice 2 together and juice 1 by itself)
- 1 tbls. fresh dill (chopped)
- S & P to taste
I N S T R U C T I O N S //
- Preheat your oven to 400 degrees.
- Prep your potatoes and cauliflower florets by adding them both into a large bowl. Lightly coat with some melted coconut oil (about 3 tbls. should do). Then toss in all the garlic salt and the juice from 1 lemon.
- On a parchment paper lined baking sheet, spread out the coated potatoes and cauliflower in a single layer.
- Place in the oven to roast for 25 minutes or until your cauliflower has nice golden edges and the potatoes are perfectly cooked but not mushy. You’ll need to be careful not to over cook both the cauliflower and potatoes since they are going in a potato salad and will need to hold up to being folded into the sauce.
- While your potatoes and cauliflower roast, you can make the sauce to go on them! Grab a mixing bowl and add in the yogurt, parsley, dill, green onion and 1/2 the juice from two of the lemons. Stir everything together thoroughly, taste and decide if you would like any salt, pepper or more lemon juice.
- After your potatoes and cauliflower get out of the oven, immediately add them to your bowl with the yogurt sauce and gently fold them into the sauce until coated.
- Final step is to add all the parmesan cheese. You will add it when everything is slightly warm and this makes it extra delicious to serve as a side dish right away or the flavors marinate together to make it delicious as a cold side dish later!
Please let me know if you make this and if you like how it turned out! I always want to hear your feedback, suggestions and comments!