Tested till perfect Roast Potato Salad
Roast Potato Salad
Photography by Matthew Kimura

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2006

Recipe4 out of 5 based on 19 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8

Ingredients

  • 4 4Yukon Gold potatoYukon Gold potatoes, (about 2 lb/1 kg)
  • 3 3sweet potatosweet potatoes, (about 2 lb/1 kg)
  • 3 tbsp 3tbspvegetable oil
  • 1/2 tsp 1/2tspsalt
  • 3/4 cup 3/4cupfrozen corn kernels or canned corn kernels
  • 1 1sweet red peppersweet red peppers, diced
  • 2 2green oniongreen onions, finely chopped

Dressing:

  • 3/4 cup 3/4cuplight mayonnaise
  • 1/3 cup 1/3cupbuttermilk
  • 1/4 cup 1/4cupchopped fresh coriander or fresh parsley
  • 2 tbsp 2tbsplime juice
  • 2 tbsp 2tbspminced chipotle peppers in adobo sauce
  • 1/2 tsp 1/2tspground cumin
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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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.

Nutritional Information Per each of 8 servings: about

cal 316 pro 5g total fat 13g sat. fat 2g
carb 48g fibre 4g chol 8mg sodium 443mg

% RDI:

calcium 5 iron 11 vit A 182 vit C 102
folate 15
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