Vegan Potato and Cauliflower Salad

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Vegan Potato and Cauliflower Salad

This quick and easy Vegan Potato and Cauliflower Salad. is a healthy way to enjoy traditional potato salad with less carb and more fiber.

Vegan Potato and Cauliflower Salad

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I added cauliflower to this traditional and classic potato salad recipe to increase the nutritional benefits. The outcome was creamy and tasty. My son Daevyd kept asking for more.

Making Vegan Potato And Cauliflower Salad is a great way to add nutrients to your meal plan. Afterall,  cauliflower has plenty of health benefits.

Health Benefits Of Cauliflower

Cauliflower is low in calorie, contains vitamin C, K, B6. fiber, folate, potassium, manganese, magnesium, phosphorus and pantothenic acid. .A good source of antioxidants that protects the cells from free radical damage. Cauliflower may help with weight loss.

You can use your favorite store-bought vegan mayonnaise, my favorite is Just Mayo, if you looking for a  recipe made from scratch, then you can try my recipe or a combination of both is very tasty.

 

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This recipe is perfect for cookouts, potlucks or any large gatherings. I like the fact that it is more nutritious than traditional potato salad. I intentionally left the skin on the potatoes, reducing the preparation time and also for their nutritional benefits also.

For More Cauliflower Recipes Try These:

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Categories

Courses: ,
Cuisine:

Nutrition

Energy:
133 kcal / 556 kJ
Fat:
6 g
Protein:
2 g
Carbs:
19 g
Per portion

Cooking Time

Preparation:
15 min
Cooking:
10 min
Ready in:
25 min
For:
10 servings

Ingredients

Instructions

  1. Place potato in a saucepan with water and salt on medium-high heat and bring to boil.
  2. Reduce to simmer for 10 minutes or until tender.
  3. Halfway add cauliflower florets to boiling potato and cook until tender. Should take 5 minutes.
  4. Remove from heat and drain with a colander.
  5. Transfer potato and cauliflower to a large mixing bowl. Allow to cool.
  6. Add onion and celery.
  7. Gentle fold in mayo and season with salt to taste.
  8. Cover and refrigerate for a couple hours.
  9. Sprinkle with paprika and parsley before serving.

Notes

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Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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1 Comment
  1. Candace
    July 11, 2018

    All your recipes that I have tried are so easy to prepare yet so flavorful. Thank you for sharing!