Julie Fortenberry, RD, LDN

Cauliflower is making its big comeback this year, and people are sneaking it into everything. It is a great way to add in fiber. It also makes a nutritious, low carb addition to your potato salad.

Cauliflower Potato Salad

Ingredients

    • 1½ pounds small new red and/or purple potatoes, halved or quartered
    • 4 cups small Cauliflower florets
    • 1/2 cup light mayonnaise
    • 1 tablespoon whole-grain mustard
    • 2 teaspoons prepared horseradish
    • 2 teaspoons red-wine vinegar
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground pepper, plus more for garnish
    • 1 cup chopped red bell pepper
    • ½ cup sliced green onions

Steps

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 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. Serve chilled.

Julie Fortenberry is a registered dietitian at Touro Infirmary. She obtained a Bachelor of Science degree in Nutrition and Dietetics from the University of Southern Mississippi. Julie believes that lifestyle changes and wholesome nutrition are obtainable, and brings real-life understanding to wellness and nutritional counseling.

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