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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Low Carb, Low Fat Mock Potato Salad

Source: Enlitened Kosher Cooking by Nechama Cohen

A potato salad that is loaded with vegetables and has a light dressing.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	99.4

Total Carbs	13.0 g

Dietary Fiber	1.5 g

Sugars	3.2 g

Total Fat	5.1 g

Saturated Fat	0.8 g

Unsaturated Fat	0.0 g

Potassium	244.2 mg

Protein	1.3 g

Sodium	263.2 mg

Dietary Exchanges 5.1 Fat, 0.3 Vegetables, 0.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Wash the red potatoes, leaving the skin intact.
Boil until cooked but firm, and slice.
Rinse the steamed vegetables in cold water as soon as they soften, but while they are still firm (for a timesaving option, use canned or frozen vegetables, defrosted and drained).
Slice the cauliflower florets in quarters and place with potatoes in a bowl. Add all the remaining vegetables.
Mix the dressing with a whisk or shake in a jar.
Pour over vegetables and toss.