Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

active:
30 mins
total:
30 mins
Servings:
9
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Ingredients

Ingredient Checklist

Directions

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.

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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; protein 4g; carbohydrates 17g; dietary fiber 3g; sugars 3g; fat 2g; cholesterol 3mg; sodium 166mg.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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