Cauliflower Potato Salad
With Horseradish Dressing
INGREDIENTS
- 1 1/2 lbs Red &/or Purple Potatoes (small) (haved or quartered)
- 4 C Cauliflower Florets (small)
- 1/2 C Greek Yogurt (nonfat)(plain)
- 1/4 C Mayonaise (light)
- 2 t Horseradish (prepared)
- 2 t Red Wine Vinegar
- 1/4 t Salt
- 1/4 t Pepper (ground) (plus more for garnish if wanted)
- 1 C Red Bell Pepper (chopped)
- 1/2 C Green Onions (sliced)
DIRECTIONS
- 1. Place potatoes in a 6 qt pot with water to cover.
- 2. Bring the potatoes to a boil & cook for 6 minutes
- 3. Add cauliflower & cook until the vegetables are tender (about 4 minutes)
- 4. Drain, rinse with cold water to cool & drain again.
- 5. Combine yogurt , mayo, mustard, horseradish, vinegar, salt & pepper in a very large bowl.
- 6. Add the cooked vegetables, bell pepper & green onions & toss to coat.
- 7. Add black pepper (if desired)
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