Roasted Two-Potato Salad
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Steak House Beef Ribs with Stout Barbecue Sauce, Green Beans and Mushrooms, Roasted Two-Potato Salad
Photography by Yvonne Duivenvoorden
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 216 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 31 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 200 mg |
| potassium | 718 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 12 |
| vit A | 120 |
| vit C | 45 |
| folate | 9 |
One potato, two potato, three potato, four...if Dad really likes this, he can have some more!
Ingredients
Preparation
Peel Yukon Gold and sweet potatoes; cut into 1-inch (2.5 cm) cubes. In large bowl, toss together potatoes,1/4 cup (50 mL) of the oil, thyme, salt and pepper.
Spread potatoes in large shallow roasting pan; roast in 375°F (190°C) oven, turning once, until tender and golden, about 40 minutes. Let stand for 5 minutes. Transfer to large bowl.
Meanwhile, in skillet, cook bacon (if using) over medium heat until crisp. Transfer to paper towel–lined plate; cut into small pieces.
In bowl, stir together parsley, lemon juice, mustard, hot pepper sauce, green onions, bacon (if using) and remaining oil. Toss with potatoes. (Make-ahead: Cover and refrigerate for up to 24 hours. Serve at room temperature.)
Spread potatoes in large shallow roasting pan; roast in 375°F (190°C) oven, turning once, until tender and golden, about 40 minutes. Let stand for 5 minutes. Transfer to large bowl.
Meanwhile, in skillet, cook bacon (if using) over medium heat until crisp. Transfer to paper towel–lined plate; cut into small pieces.
In bowl, stir together parsley, lemon juice, mustard, hot pepper sauce, green onions, bacon (if using) and remaining oil. Toss with potatoes. (Make-ahead: Cover and refrigerate for up to 24 hours. Serve at room temperature.)
Source : Canadian Living Magazine: June 2009
- Keywords : Salad; Sides; Potatoes; Sweet potato; Bacon; Green onions; Dijon mustard;
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