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Potato and cauliflower salad
10 min prep time
8servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
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:
- Preheat oven to 375 degrees. Coat a baking sheet with cooking spray.
- 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.
- In a large bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey and parsley.
- Add red onion, bell pepper and hot potatoes and cauliflower right out of the oven. Toss well to coat.
- Refrigerate salad until cooled (at least 1 hour). Stir again before serving.
Nutrition facts
8 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 120
-
Total Fat
4g
- Saturated Fat 0.5g
- Sodium 40mg
-
Total Carbohydrate
20g
- Dietary Fiber 3g
- Total Sugars 6g
- Protein 3g
- Potassium 560mg
- Phosphorous 75mg
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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