Potato and cauliflower salad

Potato and cauliflower salad
Summary

Vinegar based potato salads cut down on the fat and calories in traditional potato salad and the using the cauliflower in place of some of the potatoes cuts down on the carbs and increases the fiber.

  • Prep time
    10 min
  • Servings
    8 Servings
  • Serving size
    ½ cup
Foodie Holidays & Entertaining Salads Sides Vegetarian Low Sodium Veggie Rich
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    ½ cup
  • Amount per serving Calories 120

  • Total Fat 4g
    • Saturated Fat 0.5g
  • Cholesterol 0mg
  • Sodium 40mg
  • Total Carbohydrate 19g
    • Dietary Fiber 2g
    • Total Sugars 6g
  • Protein 3g
  • Potassium 530mg
Foodie Holidays & Entertaining Salads Sides Vegetarian Low Sodium Veggie Rich
Ingredients

Ingredients

  • Cooking spray
    1
  • cauliflower florets (roughly chopped)
    4 cups
  • red potatoes (cut into 1 inch chunks (equals 4 cups cut))
    5
  • balsamic vinegar
    1/4 cups
  • olive oil
    2 tbsp
  • Dijon mustard
    1 tsp
  • honey
    1 tbsp
  • fresh parsley (chopped)
    1/4 cups
  • red onion (minced)
    1/4 cups
  • red bell pepper (seeded and diced)
    1
Directions

Directions

  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.

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