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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.
- By: Diabetic Living Magazine
Ingredients 9 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 9 servings
Nutrition per serving may change if servings are adjusted.
- 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
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Prep
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Ready In
- 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.
- 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.
- 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
