Two-potato Salad With Mustard-chive Dressing
From twohot 12 years ago
- 10mins to make
- Serves 4
Spare yourself the fat by using fat-free mayonnaise and low-fat buttermilk, which has about half the fat as the traditional.
Ingredients
- 1/2 pound small red-skinned potatoes, quartered shopping list
- 1/2 pound (1/2-inch) cubed peeled sweet potato shopping list
- 1/2 tablespoon olive oil shopping list
- cooking spray shopping list
- 3 tablespoons buttermilk shopping list
- 1 tablespoon mayonnaise shopping list
- 1/2 tablespoon finely chopped shallots shopping list
- 1/2 tablespoon chopped fresh chives shopping list
- 1/2 tablespoon Dijon mustard shopping list
- 1/4 teaspoon black pepper shopping list
- 1/4 teaspoon salt shopping list
- 1/4 cup chopped celery shopping list
How to make it
- 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) iYield: serves 4 (serving size: 3/4 cup)
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- a large bowl; mix well. Add potatoes and celery; toss well. Serve
- Yield: serves 4 (serving size: 3/4 cup)
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- 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
People Who Like This Dish 1
- mommyluvs2cook Santa Fe, TX
- twohot Montreal, CANDADA
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