Potato and Cauliflower Salad

Potato and Cauliflower Salad 150 Author: Canadian Living Credits: Potato and Cauliflower Salad 150

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: December 2010

Ingredients

  • 4 Yukon Gold potatoes scrubbed
  • 1/2 cauliflower cut in florets
  • 2 ribs celery diced
  • 1 cup oil-cured black olives pitted
  • 1/3 cup olive oil
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt

Method

In large pot of boiling salted water, cook potatoes until tender, about 30 minutes. Drain, peel and cut into 1-inch (2.5 cm) cubes.

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 salt; toss with salad to coat.

Nutritional facts Per serving: about

  • Sodium 1349 mg
  • Protein 4 g
  • Calories 300.0
  • Total fat 20 g
  • Potassium 573 mg
  • Cholesterol 0 mg
  • Saturated fat 3 g
  • Total carbohydrate 28 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 65.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Potato and Cauliflower Salad

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