Shape Your Future Healthy Kitchen: Hot potato cauliflower salad

TULSA, Okla.  — Hot Potato Cauliflower Salad

Serves 6 (1 cup servings)


1 pound of potatoes, diced (Yukon gold, red, or russet)
½ head cauliflower, cut into small florets (or 12 oz bag of pre-cut cauliflower florets)
1 bell pepper, diced (any color)
1 bunch green onions
2 tablespoon canola or olive oil
2 tablespoons honey
2 teaspoons ground mustard
¼ cup apple cider vinegar
¼ teaspoon salt
¼ teaspoon black pepper

  • Place potatoes and cauliflower in a steamer basket. Steam for 15 minutes or until vegetables are tender.
  • Meanwhile whisk together oil, honey, mustard powder, vinegar, salt, and pepper in a large bowl.
  • Add bell pepper and green onions to the vinaigrette and mix.
  • Once potatoes and cauliflower are tender, mix with all ingredients while still hot.
  • Serve immediately.

Ingredient Swaps: Also try spicy mustard, Dijon, or adding additional whole mustard seed.

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