Recipes

Side Dishes

Double Roasted Potato Salad

A tasty roasted potato assortment. Try simply serving the roasted potatoes alone as a side.

Ingredients:

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
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup chopped celery
1/2 cup chopped green onions
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon balsamic or red wine vinegar

Makes 12 heaping (1/2-cup) servings

Instructions:

1. Preheat oven to 425 degrees. Coat baking sheet with nonstick cooking spray, or line with foil.
2. 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.
3. In small bowl, combine remaining ingredients. Toss with potatoes. Refrigerate, if not serving within 2 hours.

Nutrition:

Per serving: Calories 120, Calories from Fat 30%, Fat 4g, Saturated Fat 1g, Cholesterol 2mg, Sodium 103mg, Carbs 19g, Dietary Fiber 3g, Sugars 3g, Protein 2g, Diabetic Exchanges 1 1/2 starch, 1/2 fat

Credits:

Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.