Potato and cauliflower salad

Preheat oven to 375 degrees. Coat a baking sheet with cooking spray. Lay cauliflower and potatoes in a single layer on the baking sheet and coat the vegetables with cooking spray. Roast for 45 minutes until vegetables are golden brown and tender. In a large bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey and parsley. Add red onion, bell pepper and hot potatoes and cauliflower right out of the oven. Toss well to coat. Refrigerate salad until cooled (at least 1 hour). Stir again before serving. Chef tip: Vinegar based potato salads cut down on the fat and calories in traditional potato salad and the using the cauliflower in place of some of the potatoes cuts down on the carbs and increases the fiber.