Potato Salad with Tropical Herb Dressing
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 162.3
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 651.7 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 5.1 g
- Protein: 4.6 g
View full nutritional breakdown of Potato Salad with Tropical Herb Dressing calories by ingredient
Introduction
A really awesome potato salad that is a great summer side dish. I subbed in cauliflower for half the potatoes to thin it down and added carrots for some color. The dressing here is also great for salads or as a marinade. A really awesome potato salad that is a great summer side dish. I subbed in cauliflower for half the potatoes to thin it down and added carrots for some color. The dressing here is also great for salads or as a marinade.Number of Servings: 8
Ingredients
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Tropical Herb Dressing:
.25 cup Dijon Mustard
.25 to .5 cup Olive Oil
About .5 tsp Dried Basil or 6 leaves fresh chopped
1/8 cup Vinegar
.5 cup Pineapple Juice
Salt and Pepper to taste
Maple syrup - about .5 tsp
Salad:
1.5 lbs Red Potatoes, diced
1/2 head Cauliflower, chopped
2 Carrots diced
6 Scallions, finely sliced
2 Carrots diced
.5 cup Parsley
2 tsp Salt
1.5 tsp Black Pepper
.25 cup Tropical Herb Dressing
Note: The nutrition info was calculated on the 1/4 of dressing used in the salad.
Directions
To make dressing combine all ingredients and whisk well, or use food processor. Set aside to let flavors combine.
Steam potatoes, cauliflower, and carrots in batches until firm-tender. Place all in a large bowl. Add remaining ingredients (note: only 1/4 cup of the dressing) and toss together. Serve at room temperature or chill and serve cold.
Notes: The original recipe calls for 1/2 cup of oil in the dressing but I like my dressing less oily. For the juice you can use what remains after draining the fruit from a can. The recipe calls for cider vinegar but I found that a bit strong and recommened experimenting to see what you like.
Number of Servings: 8
Recipe submitted by SparkPeople user CONNECTED1.
Steam potatoes, cauliflower, and carrots in batches until firm-tender. Place all in a large bowl. Add remaining ingredients (note: only 1/4 cup of the dressing) and toss together. Serve at room temperature or chill and serve cold.
Notes: The original recipe calls for 1/2 cup of oil in the dressing but I like my dressing less oily. For the juice you can use what remains after draining the fruit from a can. The recipe calls for cider vinegar but I found that a bit strong and recommened experimenting to see what you like.
Number of Servings: 8
Recipe submitted by SparkPeople user CONNECTED1.