From Jane Maynard, This Week for Dinner
- 3 pounds potatoes of your choice (I used russet this time around)
- 2 hard boiled eggs, peeled and chopped small
- 1 1/2 cups cauliflower, chopped then steamed
- 1/2 cup finely chopped sweet onion
- 1/4 – 1/2 cup Newman’s Own Lighten Up Italian Dressing
- 1/3 cup mayonnaise
- 2/3 cup fat-free strained Greek yogurt or other thick yogurt
- 1/2 Tbsp. yellow mustard
- 1/8 tsp. dry mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. paprika
Chop unpeeled potatoes into 1″ cubes. Add to a pot and cover with cold water. Bring to a boil over high heat. Once boiling, reduce heat to medium and lightly boil 5-10 more minutes, until potatoes are easily pierced by a fork but not falling apart. Drain potatoes and put in refrigerator until cool. Feel free to fish out potato peels that have fallen off any potato pieces…some of them may do that after cooking.
Mix together the potatoes, eggs, cauliflower and onion. Pour Italian dressing over the mixture and toss to cover.
Mix together mayonnaise, yogurt, mustard, dry mustard, salt, pepper and paprika. Add to potato mixture and stir to combine.
Eat!
