Potato Salad with Cauliflower and Caramelized Onions

Potato Salad with Cauliflower and Caramelized Onions

adapted from Food Network

Think caramelized onion dip with potato salad. The caramelized onions adds sweetness and the sour cream gives a the tang to the creamy mayo. 

Makes 2 servings                                                            6 WW pts / serving

3/4 yellow potatoes, cut into 1-inch pieces
1/4 medium head cauliflower, cut into small florets
1 1/2 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1/2 medium onion, thinly sliced

2 Tbsp. water, divided, plus more as needed
2 Tbsp. reduced fat mayonnaise
2 Tbsp. reduced fat sour cream
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic salt, plus more to taste
1/4 tsp. onion powder
1 scallion, white and green parts, thinly sliced, plus more for garnish

1. Preheat the oven to 425 degrees F. 
2. Line a baking sheet with foil or parchment.
3. Toss the potatoes and cauliflower with the olive oil; Season generously with Kosher salt and pepper. 
4. Bake until golden brown and fork tender, about 35 minutes. Let cool completely.
5. Add the remaining 1/2 Tbsp. olive oil to a medium skillet over medium-high heat and add the onions. Cook, stirring often, about 2 minutes. 
6. Reduce the heat to medium and add 1 tablespoons of water; Cook until the water evaporates. 
7. Add 1 more tablespoons of water and reduce the heat to low; the onions will begin turning golden throughout cooking. 
8. Stir occasionally, adding more water as needed, and cook until the onions are dark brown and caramelized, 15 to 20 minutes. Let cool completely.
9. Combine the mayonnaise, sour cream, Worcestershire sauce, garlic salt and onion powder in a bowl. Season with Kosher salt and pepper and more garlic salt, if desired. 
10. Add the onions. potatoes, cauliflower and scallions to the bowl; Toss to coat.
11. Refrigerate until ready to serve.
12. Garnish with additional scallions prior to serving.

Enjoy!