Roasted Sweet and Russet Potato Salad

By dette

Potato fans will swoon over this concoction. It gives bland mayonnaise potato salad some stiff competition.

Ingredients

• 1 lb sweet potatoes, peeled and cut into 1" chunks
• 1 lb russet potatoes, peeled and cut into 1" chunks
• 2 tblsp olive oil
• 1 red bell pepper, cut into strips
• 1/2 c. sliced Vidalia or other sweet onion
• 1 tbsp white wine vinegar
• 2 t. sugar
• 1 t. Dijon mustard
• 1/2 t salt

Details

Servings 6
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

Prehet the oven to 425. coat a large baking sheet with cooking spray; set aside.

In a large bowl, combine the sweet potatoes and russet potatoes. Add 2 t. of the oil and toss well to coat. Spread the mixutre over the prepared baking sheet and roast, stirring occasionally, until the potatoes begin to brown slightly, about 25 mintues.

Meanwhile, toss the pepper and onion with 1 t. of the oi. \stir into the potato mixture and roast for 12-15 mintues longer, or until the potatoes and vegetables are tender. Transfer to a large bowl.

in a small bowl, combine the remaining 1 tbsp oil, the vinegar, sugar, mustard, and salt. Pour over the warm potato mixture and mix well.

170 cal; 3 g prot; 30 g carb; 5 g tot fat; 1 g sat fat; 0 mg chol; 4 g diet fib; 230 mg sod