Minted Potato Salad Recipe with Peas and Cauliflower

DIRECTIONS

In a large sauce pan, bring potatoes and cauliflower to a boil and simmer until tender, about 12 minutes, adding in the peas during the last 2 minutes. Drain and let cool a bit. Transfer to a large bowl.

Meanwhile, in a small bowl, combine vinegar, wine, mayonnaise, yogurt, garlic, salt and pepper. Pour over potatoes and cauliflower.

Add in the chopped mint and toss well. Serve warm or at room temperature.

Diet type : Vegetarian

Diet tags : Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield) : 6

Culinary tradition : USA (Traditional)

Entire recipe makes 6 servings
Serving size is 1 cup