Roast Potato Salad
With its smoky chipotle dressing, this two-tone salad complements many barbecued dishes. Tote the salad and dressing separately, then all you need is a quick toss together for the table.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 316 |
| pro | 5 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 48 g |
| fibre | 4 g |
| chol | 8 mg |
| sodium | 443 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 11% |
| vit A | 182% |
| vit C | 102% |
| folate | 15% |
-
4 Yukon gold potatoes (about 2 lb/1 kg)
3 sweet potatoes (about 2 lb/1 kg)
3 tbsp (50 mL) vegetable oil
1/2 tsp (2 mL) salt
3/4 cup (175 mL) frozen or canned corn kernels
1 sweet red pepper, diced
2 green onions, finely chopped
Dressing:
3/4 cup (175 mL) light mayonnaise
1/3 cup (75 mL) buttermilk
1/4 cup (50 mL) chopped fresh coriander or parsley
2 tbsp (25 mL) lime juice
2 tbsp (25 mL) minced chipotle peppers in adobo sauce
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) each salt and pepper
Preparation:
Peel and cut Yukon gold and sweet potatoes into 1-inch (2.5 cm) cubes; place in large bowl. Add oil and sa< toss to coat. Spread on large greased rimmed baking sheet; roast in 425°F (220°C) oven, stirring once, until tender and golden, 60 to 65 minutes. Let cool on sheet.
Dressing: Meanwhile, in bowl, whisk together mayonnaise, buttermilk, coriander, lime juice, chipotle peppers in adobo sauce, cumin, salt and pepper.
In large bowl, combine potatoes, corn, red pepper and green onions. (Make-ahead: Refrigerate potato mixture and dressing in separate airtight containers for up to 2 days.) Pour dressing over salad; toss to coat.
Source
Canadian Living Magazine: July 2006
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