Healthier Creamy Potato Salad

Ingredients

• pound small new potatoes, quart ered
• 1/2 cup plain Greek yogurt
• 1/4 cup light mayonnaise
• tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• cup ssteamed cauliflower rice
• 1/4 cup finely chopped fresh parsley

Instructions

1. Put potatoes in a large saucepan with water to cover. Bring to a boil and cook, covered, until tender, 15 to 20 minutes. Drain; rinse with cold water. Let potatoes cool.
2. Stir together yogurt, mayonnaise, mustard, salt, and pepper in a large bowl. Stir in cauliflower and fresh parsley. Add cooled potatoes; toss gently to coat. Chill, covered, at least 1 hour or up to 24 hours.