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Potato and cauliflower salad

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How to Make Potato and cauliflower salad

Vinegar-based dressing in this potato salads cuts down on the fat and calories that are in a mayonnaise-based potato salad. Plus, we’ve subbed cauliflower for some of the potatoes to cut down on the carbs and increases the fiber, making this a heart-healthy, diabetes-friendly alternative to traditional potato salad.


10 min prep time


8servings


1/2 cup

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Step-By-Step Instructions:

  1. Preheat oven to 375 degrees. Coat a baking sheet with cooking spray.
  2. Lay cauliflower and potatoes in a single layer on the baking sheet and coat the vegetables with cooking spray. Roast for 45 minutes until vegetables are golden brown and tender.
  3. In a large bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey and parsley.
  4. Add red onion, bell pepper and hot potatoes and cauliflower right out of the oven. Toss well to coat.
  5. Refrigerate salad until cooled (at least 1 hour). Stir again before serving.
Low Sodium
Veggie Rich
Foodie
Sides
Vegetarian
Salads
Holidays & Entertaining
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Nutrition facts

8 Servings



  • Serving Size

    1/2 cup


  • Amount per serving



    Calories





    120

  • % Daily value*

  • Total Fat
    4g

    5%

    • Saturated Fat
      0.5g

      3%
    • Trans Fats
      0g

  • Cholesterol
    0mg

    0%

  • Sodium
    40mg

    2%

  • Total Carbohydrate
    20g

    7%

    • Dietary Fiber
      3g

      11%
    • Total Sugars
      6g

  • Protein
    3g

  • Potassium
    560mg
    12%

Ingredients

nonstick cooking spray
1

cauliflower florets (roughly chopped)
4 cup

red potatoes (cut into 1 inch chunks (equals 4 cups cut))
5

balsamic vinegar
1/4 cup

olive oil
2 tbsp

Dijon Mustard
1 tsp

honey
1 tbsp

fresh parsley (chopped)
1/4 cup

minced red onion
1/4 cup

red bell pepper (seeded and diced)
1

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