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. Source: Diabetic Living Magazine, Summer 2018

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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; 2 g total fat; 3 mg cholesterol; 166 mg sodium. 17 g carbohydrates; 3 g fiber; 3 g sugar; 4 g protein;

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
12/10/2018
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