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
- Credits : Canadian Living Magazine: July 2006
Ingredients
Dressing:
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
- Folate 15.0
- Calcium 5.0
- Vitamin A 182.0
- Vitamin C 102.0
