Tuesday, April 15, 2008

Two Potato Salad

This is a very interesting recipe. The sweet potato breaks down during the roasting, so that it acts as the traditional "binder." The result is very similar to a traditional potato salad, but without the mayo. I think the flavorings on this need a bit of tweaking, but it holds potential as a great tailgate potato salad, since it doesn't really require refrigeration.

4 cups (1-inch) cubed sweet potatoes (about 1 pound)
3 cups (1-inch) cubed small red potatoes (about 1 pound)
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
Cooking spray
1 cup thinly sliced green onions
3 tablespoons fresh lemon juice
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper

Preheat oven to 450°.

Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake at 450° for 30 minutes or until tender. Place potatoes in a large bowl. Add green onions; toss to combine.

Combine remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, juice, and peppers, stirring with a whisk. Drizzle over potato mixture; toss gently to coat. Cover and chill.

--Adapted from Cooking Light magazine

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