Cauliflower-Potato Salad with Horseradish Dressing

Cauliflower-Potato Salad with Horseradish Dressing

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From: Diabetic Living Magazine, Summer 2018

Yep, there's cauliflower in this potato salad. It cuts down on the carbs and calories, and is a perfect match for our tangy horseradish dressing.

Ingredients 9 servings

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Original recipe yields 9 servings
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  • 1½ pounds small new red and/or purple potatoes, halved or quartered
  • 4 cups small cauliflower florets
  • ½ cup nonfat plain Greek yogurt
  • ¼ cup light mayonnaise
  • 1 tablespoon whole-grain mustard
  • 2 teaspoons prepared horseradish
  • 2 teaspoons red-wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper, plus more for garnish
  • 1 cup chopped red bell pepper
  • ½ cup sliced green onions

Preparation

  • Prep

  • Ready In

  1. Place potatoes in a 6-qt. pot with water to cover. Bring to a boil and cook for 6 minutes. Add cauliflower; cook until the vegetables are tender, about 4 minutes more. Drain, rinse with cold water to cool and drain again.
  2. Combine yogurt, mayonnaise, mustard, horseradish, vinegar, salt and pepper in a very large bowl. Add the cooked vegetables, bell pepper and green onions and toss to coat. Top with freshly ground black pepper, if desired.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 100 calories; 2 g fat(0 g sat); 3 g fiber; 17 g carbohydrates; 4 g protein; 3 mg cholesterol; 3 g sugars; 166 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ vegetable

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