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Roast Potato Salad Recipe

   
 

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     Roast Potato Salad

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
4 Yukon gold potatoes
3 sweet potatoes
3 tbsp vegetable oil
1/2 tsp salt
3/4 cup frozen or canned corn kernels
1 sweet red pepper, diced
2 green onions, finely chopped
Dressing -
 
3/4 cup light mayonnaise
1/3 cup buttermilk
1/4 cup chopped fresh coriander or parsley
2 tbsp lime juice
2 tbsp minced chipotle peppers in adobo sauce
1/2 tsp ground cumin
1/4 tsp each salt and pepper

Instructions
Peel and cut Yukon gold and sweet potatoes intl 1 inch cubes; place in large bowl. Add oil and salt;toss to coat. Spreadh on large greased rimmed baking sheet; roast in 425F oven, stirring once, untiltender and golden, 60 to 65 minutes. Let cool on sheet.
Dressing- meanhile, in bowl, whish 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 - Refridgerate potatos mixture and dressing in separate airtight containers for up to 2 days ). pour dressing over salad; toss to coat.


Originally Submitted
4/16/2011





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