Purple Potato and Cauliflower Salad

  • Preparation 20 MIN
    Cooking 20 MIN
  • Servings 8



  1. In a pot of salted water, cook the potatoes until tender. Let cool in ice water and drain. Cut in half or quarters, depending on their size. Set aside.
  2. Meanwhile, in a pot of salted boiling water, cook the cauliflower until al dente. Let cool in ice water and drain. Set aside.
  3. In a large bowl, combine the remaining ingredients. Add the potatoes, cauliflower and toss to coat with the dressing. Adjust the seasoning. Serve at room temperature.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 170  
Total Fat 4.1 g  
Saturated Fat 1 g  
Sodium (salt) 140 mg  
Carbohydrates 32 g  
Fibre 3 g  
Protein 4 g