Roast Potato Salad
This recipe makes 8 servings
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 |
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.
Ingredients
- 4 Yukon Gold potatoes, (about 2 lb/1 kg)
- 3 sweet potatoes, (about 2 lb/1 kg)
- 3 tbsp vegetable oil
- 1/2 tsp salt
- 3/4 cup frozen corn kernels or canned corn kernels
- 1 sweet red pepper, diced
- 2 green onions, finely chopped
- Dressing:
- 3/4 cup light mayonnaise
- 1/3 cup buttermilk
- 1/4 cup chopped fresh coriander or fresh parsley
- 2 tbsp lime juice
- 2 tbsp minced chipotle peppers in adobo sauce
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp pepper
Preparation
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.
Source : Canadian Living Magazine: July 2006
- Keywords : Salad; Potatoes; Sweet potato; Roast; Corn; Red pepper; Onions; Make-Ahead;
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