Prep Time:
30 mins
Cook Time:
25 mins
Additional Time:
1 hr
Total Time:
1 hr 55 mins
Servings:
8
Ingredients
Directions
Place potatoes into a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat. Cook until tender yet still firm, about 20 minutes. Drain, cool, and cut into bite-sized pieces.
Whisk olive oil, Dijon mustard, and garlic together in a large salad bowl until well combined. Add cooled potatoes, cabbage, red onion, bell peppers, cucumber, kidney beans, and corn; mix with your hands until vegetables are well coated. Gently stir in Romano cheese; season with salt and black pepper.
Chill salad in the refrigerator before serving, about 1 hour.
Nutrition Facts (per serving)
| 508 | Calories |
| 10g | Fat |
| 94g | Carbs |
| 15g | Protein |
