Creamy Ranch Potato and Cauliflower Salad
Minutes Prep time: 30
Minutes Total time: 90
Servings: 10
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 90
Servings: 10
Difficulty: Intermediate
1-1/2 pounds red-skinned potatoes, cut in bite-sized pieces (about 4 cups)
3 cups 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 Wish-Bone® Light Ranch Salad Dressing
1 tablespoon Gulden's® Spicy Brown Mustard
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 22 mg | 2% |
Carbohydrate | 17 g | 6% |
Cholesterol | 78 mg | 26% |
Total Fat | 9 g | 14% |
Iron | 1 mg | 3% |
Calories | 174 kcal | 9% |
Sodium | 533 mg | 22% |
Protein | 6 g | 12% |
Saturated Fat | 2 g | 10% |
Sugars | 3 g | 0 |
Vitamin C | 22 mg | 36% |
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.
Creamy Ranch Potato and Cauliflower Salad