Creamy Ranch Potato And Cauliflower Salad

Creamy Ranch Potato And Cauliflower Salad
4.5 from 2 ratings
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
Cook Time
Creamy Ranch Potato and Cauliflower Salad
Total time: 1.48 hours
  • 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
  1. Place potatoes in a large pot of cold water; bring to a boil.
  2. Once the water is boiling, add cauliflower to pot and cook 5 minutes, until potatoes are tender; drain.
  3. Place in large bowl and season with salt.
  4. Cool 10 minutes.
  5. Stir in all remaining ingredients until well blended.
  6. Cover and refrigerate until cold, at least 1 hour.
  7. Stir before serving.