Potato and cauliflower salad

Potato and cauliflower salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

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.

  • Prep time
    10 min
  • Servings
    8 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 120

  • Total Fat 4g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 40mg
  • Total Carbohydrate 20g
    • Dietary Fiber 3g
    • Total Sugars 6g
  • Protein 3g
  • Potassium 560mg
  • Phosphorus 75mg

Choices/Exchanges: 1 Starch, 1 Nonstarchy vegetable, 1/2 Fat



  • nonstick cooking spray
  • cauliflower florets (roughly chopped)
    4 cup
  • red potatoes (cut into 1 inch chunks (equals 4 cups cut))
  • 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. 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.