Potato and Cauliflower Salad
Potato and Cauliflower Salad
Photography by Felix Wedgwood
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 300300 cal |
| pro | 4 g4g pro |
| total fat | 20 g20g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 28 g28g carb |
| fibre | 4 g4g fibre |
| chol | 0 mg0mg chol |
| sodium | 1,349 mg1,349mg sodium |
| potassium | 573 mg573mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 88 iron |
| vit A | 22 vit A |
| vit C | 6565 vit C |
| folate | 1818 folate |
- Preparation time: 10 minutes
- Total time : 30 minutes
Ingredients
- 4 large Yukon Gold potatoes , scrubbed4 large Yukon Gold potatoes, scrubbed
- 1/2 head cauliflower , cut in florets1/2 head cauliflower, cut in florets
- 2 ribs celery , diced2 ribs celery, diced
- 1 cup oil-cured black olives , pitted1 cup oil-cured black olives, pitted
- 1/3 cup olive oil 1/3 cup olive oil
- 3 tbsp chopped fresh parsley 3 tbsp chopped fresh parsley
- 3 tbsp red wine vinegar 3 tbsp red wine vinegar
- 1/2 tsp salt 1/2 tsp salt
Preparation
Meanwhile, in separate saucepan of boiling salted water, cook cauliflower until tender, about 4 minutes. Drain.
In large bowl, toss together potatoes, cauliflower, celery and olives.
Stir together oil, parsley, vinegar and sa< toss with salad to coat.
Source : Canadian Living Magazine: December 2010
- Keywords : Italian; Christmas; Salad; Potatoes; Cauliflower; Celery; Black olives - oil cured; Boil; 300 calories;







