Roast Potato Salad Roast Potato Salad

Roast Potato Salad 250 Image by: Roast Potato Salad 250 Author: Canadian Living

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




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


  • Iron 11.0
  • Folate 15.0
  • Calcium 5.0
  • Vitamin A 182.0
  • Vitamin C 102.0
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Roast Potato Salad