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Roast Potato Salad

Serving Size : 8
Preparation Time : N.A
Categories: Potato Salad


2 pounds Yukon Gold Potatoes -- (1 kg)
2 pounds Sweet Potatoes -- (1 kg)
3 tablespoon vegetable oil
1/2 teaspoon salt
3/4 cup frozen corn -- or canned corn kernels
1 sweet red pepper -- diced
2 green onions -- finely chopped

3/4 cup light mayonnaise
1/3 cup buttermilk
1/4 cup Coriander -- chopped fresh or parsley
2 tablespoon Lime Juice
2 tablespoon Chipotle Chiles Canned in Adobo -- minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper

How To Cook:

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 425F (220C) 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.

Description: "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."

Per Serving (excluding unknown items): 301 Calories; 10g Fat (29.3% calories from fat); 5g Protein; 49g Carbohydrate; 5g Dietary Fiber; 9mg Cholesterol; 353mg Sodium. Exchanges: 1 1/2 Grain(Starch) ; 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

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