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Roast Potato Salad Recipe

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This recipe for Roast Potato Salad is from The Family That Eats Together, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Yukon Gold potatoes , (about 2 lb/1 kg)
3 sweet potatoes , (about 2 lb/1 kg)
3 tbsp vegetable oil
½ tsp salt
¾ cup frozen corn kernels or canned corn kernels
1 sweet red pepper , diced
2 green onions , finely chopped

Dressing:
¾ cup light mayonnaise
⅓ cup buttermilk
¼ cup chopped fresh cilantro or fresh parsley
2 tbsp lime juice
2 tbsp minced chipotle peppers in adobo sauce (I reduce this to 1 tbsp)
½ tsp ground cumin
¼ tsp salt
¼ tsp pepper
Directions:
Directions:
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 425°F (220°C) 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.

 

 

 

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