Double Roasted Potato Salad
4 Cups peeled sweet potato (yam) chunks
2 Cups unpeeled red potato chunks
2 Cups unpeeled Yukon Gold potato chunks
2 Tablespoons olive oil
1 Tablespoon dried rosemary leaves
½ Teaspoon ground cumin
½ Teaspoon ground ginger
1 Cup chopped celery
½ Cup chopped green onions
¼ Cup light mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon balsamic or red wine vinegar
Preheat oven to 425 degrees. Coat baking sheet with nonstick cooking spray, or line with foil. On prepared pan, toss together all potatoes with olive oil, rosemary, cumin, and ginger. Roast for 30-40 minutes or until potatoes are crisp and light brown. Cool, transfer to large bowl. Add celery and green onions. In small bowl, combine remaining ingredients. Toss with potatoes. Refrigerate, if not serving within 2 hours.
Recipe by: Holly Clegg.