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.

Diabetic Living Magazine
Source: Diabetic Living Magazine, Summer 2018


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

100 calories; protein 4g 8% DV; carbohydrates 17g 6% DV; exchange other carbs 1; dietary fiber 3g 12% DV; sugars 3g; fat 2g 3% DV; saturated fatg; cholesterol 3mg 1% DV; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 166mg 7% DV.

Reviews (1)

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Rating: 5 stars
The first time I made this it was for a potluck. Everyone loved it. The only thing I did differently was I purchased cauliflower bits in a microwavable bag (steam in bag). It saved time and added great texture. Read More