Friday, May 13, 2011

Roasted Sweet and Red Potato Salad

Potato salads are served as a picnic food and a common dish in casual dining. It is prepared by tossing boiled potatoes with mayonnaise and minimal seasoning which is served warm. Here's a guilt-free version of the traditional potato salad which tastes great and has fewer calories too.


3 medium sweet potatoes, peeled and cut into chunks
3 medium red potatoes, peeled and cut into chunks
1 large red onion, diced
1 large red bell pepper, diced
2-3 tbsp olive oil
2 tbsp vegan mayonnaise  (or regular mayonnaise)
1 tsp honey mustard
1/2 - 1 tsp paprika (adjust to taste)
1/4 cup chives, finely chopped
Salt, to taste
Pepper, to taste


Preheat oven to 425°F.

In a large bowl, add the sweet potatoes and red potatoes. Add 2 tsp of olive oil and toss well to coat the potatoes. Spread the potatoes over the baking sheet and roast until the potatoes turn slightly brown, for 25-30 mins, stirring occasionally.

In a bowl, toss the onion and red pepper with 1 tsp of olive oil. Stir into the potato mixture and roast for 12-15 mins or until the vegetables are tender.

In a bowl, combine the vegan mayonnaise, honey mustard, paprika, salt and pepper with 1 tbsp olive oil and whisk all the ingredients together.

Transfer the potato mixture into a serving bowl. Add the chopped chives and pour the dressing over the potato mixture and toss well. Server warm.

Makes 3 servings.

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