Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Purple Potato Salad
Getting reviews...
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 478
- Total Fat
- 31 g
- Saturated Fat
- 6 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 8 mg
- Sodium
- 162 mg
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 478
- Total Fat
- 31 g
- Saturated Fat
- 6 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 7 g
- Sugar
- 4 g
- Protein
- 8 g
- Cholesterol
- 8 mg
- Sodium
- 162 mg
Ingredients
Directions
- Steam potatoes until just tender. Cool. Cut into 2 inch pieces. Steam cauliflower until just tender. Cool. Combine potatoes, cauliflower, and onion in large bowl. Whisk vinegar, garlic and cumin in small bowl. Gradually whisk in oil. Pour dressing over salad and toss to coat. Season to taste with salt and pepper. Add parsley and toss gently. Sprinkle with blue cheese.
