Roast Potato Salad

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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: 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%

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




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