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Lighten Up Your Summer Potato Salad With Cauliflower And Feta
THE WASHINGTON POST14Ingredients
70Minutes
220Calories
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Ingredients
US|METRIC
5 SERVINGS
- small potatoes (1 pound new, rinsed and lightly scrubbed, as needed)
- 1/2 tsp. salt (plus more as needed)
- 2 Tbsp. fresh lemon juice (or more as needed)
- 5 Tbsp. virgin olive oil (extra-)
- 1/4 tsp. freshly ground black pepper (or more as needed)
- 1 lb. cauliflower (cut or broken into small florets, no bigger than 1½ inches)
- 1/2 cup pitted olives (chopped, preferably a mix of black and green)
- 1/3 cup red onion (thinly sliced, from one-quarter of a small onion)
- 1/4 cup pepperoncini (chopped, or other pickled peppers, about 4)
- 1 tsp. fresh thyme leaves
- 1/2 tsp. crushed red pepper flakes
- 3 oz. feta cheese
- 1/2 cup arugula leaves (lightly packed, chopped, see headnote)
- lemon wedges (for serving)
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium570mg24% |
| Potassium360mg10% |
| Protein5g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber4g16% |
| Sugars3g |
| Vitamin A6% |
| Vitamin C120% |
| Calcium15% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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