3 ratings

Creamy Ranch Potato and Cauliflower Salad

A lighter take on a classic dish
Creamy Ranch Potato and Cauliflower Salad
Photo courtesy of Ready Set Eat

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


  • 1-1/2 Pound 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 Healthy Choice® Creamy Ranch Dressing
  • 1 Tablespoon Gulden's® Spicy Brown Mustard


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.