Roast Potato Salad

Roast Potato Salad 250 Author: Canadian Living Credits: Roast Potato Salad 250

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.

  • Portion size 8 servings

Ingredients

  • 4 Yukon Gold potatoes (about 2 lb/1 kg)
  • 3 sweet potatoes (about 2 lb/1 kg)
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 3/4 cups frozen corn kernels
  • 3/4 cups canned corn kernels
  • 1 sweet red pepper diced
  • 2 green onions finely chopped
Dressing:
  • 3/4 cups light mayonnaise
  • 1/3 cup buttermilk
  • 1/4 cup chopped fresh coriander
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons lime juice
  • 2 tablespoons minced chipotle peppers in adobo sauce
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Peel and cut Yukon gold and sweet potatoes into 1-inch (2.5 cm) cubes; place in large bowl. Add oil and salt ; 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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 443 mg
  • Protein 5 g
  • Calories 316.0
  • Total fat 13 g
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 48 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 182.0
  • Vitamin C 102.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Roast Potato Salad