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.
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- Prep time
- 10 min
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- Servings
- 8 Servings
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- Serving size
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1/2 cup
Ingredients
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nonstick cooking spray
- 1
- 1
-
-
cauliflower florets (roughly chopped)
- 4 cup
- 4 cup
-
-
red potatoes (cut into 1 inch chunks (equals 4 cups cut))
- 5
- 5
-
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balsamic vinegar
- 1/4 cup
- 1/4 cup
-
-
olive oil
- 2 tbsp
- 2 tbsp
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-
Dijon Mustard
- 1 tsp
- 1 tsp
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honey
- 1 tbsp
- 1 tbsp
-
-
fresh parsley (chopped)
- 1/4 cup
- 1/4 cup
-
-
minced red onion
- 1/4 cup
- 1/4 cup
-
-
red bell pepper (seeded and diced)
- 1
- 1
-
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Directions
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Preheat oven to 375 degrees. Coat a baking sheet with cooking spray.
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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.
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In a large bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey and parsley.
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Add red onion, bell pepper and hot potatoes and cauliflower right out of the oven. Toss well to coat.
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Refrigerate salad until cooled (at least 1 hour). Stir again before serving.