There are two basic types of potato salad: mayonnaise-based and sugar-and-vinegar-based. I have always preferred the latter because of the sweet-and-sour element—plus it has bacon in it. This alluring sweet-and-sour salad replaces not-so-nice white potatoes with sweet potatoes (much nicer for you), and the texture of the salad has been bulked up with cauliflower.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Prick the sweet potatoes with a fork, and microwave them on high just until they are tender, about 7 minutes, turning them halfway through the cooking. Let the sweet potatoes cool until they can be handled.
Step 2
Meanwhile, place the cauliflower in a large microwave-safe dish. Cover it tightly and microwave on high until just cooked through, about 5 minutes. Let cool slightly.
Step 3
Peel the sweet potatoes and cut them into large dice.
Step 4
In a large bowl, whisk together the white wine vinegar and Truvia. Add the sweet potatoes, cauliflower, scallions, bacon bits, and parsley; toss to coat. Season the salad with salt and pepper to taste, and serve.
nutrition information
Step 5
Fat: 27.4g (before), 2g (after)
Step 6
Calories: 460 (before), 112 (after)
Step 7
Protein: 6g
Step 8
Carbohydrates: 18g
Step 9
Cholesterol: 6mg
Step 10
Fiber: 4g
Step 11
Sodium: 475mg
