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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