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Bacon 'n Dill Potato Salad


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  • 1 head cauliflower, cored and chopped
  • 10 oz. baby red potatoes, cut into 1/2-inch pieces
  • 3/4 cup fat-free mayonnaise
  • 1/2 cup fat-free plain Greek yogurt (like the kind by Fage or Chobani)
  • 3 tbsp. Hellmann's/Best Foods Dijonnaise (or another mild creamy mustard)
  • 1/4 cup chopped fresh dill
  • 2 tsp. onion powder
  • 1/4 tsp. salt
  • 8 slices center-cut bacon or turkey bacon
  • 6 large hard-boiled egg whites, chilled and chopped
  • 1 cup chopped celery
  • 1/2 cup chopped scallions


Servings 10
Preparation time 15mins
Cooking time 40mins
Adapted from


Step 1

Place chopped cauliflower and cubed potatoes in a large microwave-safe bowl. Add 1/3 cup water, cover, and microwave for 6 minutes. Stir, re-cover, and microwave for 8 minutes, or until tender. Once cool enough to handle, drain excess water.

Meanwhile, in a medium bowl, combine mayo, yogurt, Dijonnaise, dill, onion powder, and salt. Mix until uniform.

Cook bacon until crispy, either in a large skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)

Chop or crumble bacon, and add to the large bowl. Add egg whites, celery, scallions, and mayo mixture. Toss to coat, and serve!


1/10th of recipe (about 1 cup): 100 calories, 2.5g fat, 449mg sodium, 12.5g carbs, 2g fiber, 4g sugars, 7.5g protein – PointsPlus® value 3*

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