Your classic potato salad gets a bit of an update with the addition of crisp-tender cauliflower and fresh peas. Topped with a vinegar-mustard dressing, crumbled bacon and toasted pine nuts, this dish is the perfect choice for a summer barbeque.

Source: Diabetic Living Magazine


Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • In a covered large saucepan cook potatoes in enough boiling water to cover 12 to 15 minutes or just until tender, adding peas the last 2 to 3 minutes of cooking; drain.

  • Meanwhile, in a small bowl whisk together the white wine vinegar, sugar, mustard, salt and pepper.

  • In a large skillet heat oil over medium heat. Add cauliflower and onion; cook 5 to 8 minutes or until cauliflower is browned and crisp-tender, stirring occasionally. Stir in vinegar mixture and bacon. Gently stir in potatoes; heat through. To serve, top with pine nuts and parsley.


Tips: If using a sugar substitute, we recommend Splenda(R) Sugar Blend. Follow package directions to use product amount equivalent to 2 teaspoons sugar. Nutrition Per Serving with Substitute: Same as below, except 127 cal., 14 g carb. (3 g sugars).

To toast pine nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 7 minutes or until golden, shaking pan once or twice.

Nutrition Facts

3/4 cup
129 calories; protein 4.2g; carbohydrates 14.6g; dietary fiber 2.5g; sugars 3.5g; fat 6.1g; saturated fat 1g; cholesterol 2.5mg; vitamin a iu 114.5IU; vitamin c 28mg; folate 40.8mcg; calcium 20.3mg; iron 0.9mg; magnesium 27.8mg; potassium 427.7mg; sodium 155.4mg.

1 fat, 1 starch, 1/2 vegetable