Two-Potato Salad with Mustard-Chive Dressing
Leigh Beisch
Ingredients
- 1/2 pound small red-skinned potatoes, quartered
- 1/2 pound (1/2-inch) cubed peeled sweet potato
- 1/2 tablespoon olive oil
- Cooking spray
- 3 tablespoons buttermilk
- 1 tablespoon mayonnaise
- 1/2 tablespoon finely chopped shallots
- 1/2 tablespoon chopped fresh chives
- 1/2 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup chopped celery
Preparation
Preheat oven to 425°.
Combine red and sweet potatoes with oil on a baking sheet coated with cooking spray; toss to coat. Bake at 425° for 20 minutes or until potatoes are tender.
Combine buttermilk and next 6 ingredients (through salt) in a large bowl; mix well. Add potatoes and celery; toss well. Serve immediately.
Print
- Yield: serves 4 (serving size: 3/4 cup)
Nutritional Information
| Calories per serving: | 154 |
|---|---|
| Calories per serving: | 29% |
| Fat per serving: | 5g |
| Saturated fat per serving: | 0.9g |
| Monounsaturated fat per serving: | 1.4g |
| Polyunsaturated fat per serving: | 0.4g |
| Protein per serving: | 3g |
| Carbohydrates per serving: | 25g |
| Fiber per serving: | 2g |
| Cholesterol per serving: | 3mg |
| Iron per serving: | 1mg |
| Sodium per serving: | 435mg |
| Calcium per serving: | 38mg |
Good to Know
Spare yourself the fat by using fat-free mayonnaise and low-fat buttermilk, which has about half the fat as the traditional.This Recipe Is
Health
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