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Two-Potato Salad with Mustard-Chive Dressing

Leigh Beisch
Yield serves 4 (serving size: 3/4 cup)

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

Nutrition Information

  • calories 154
  • caloriesfromfat 29 %
  • fat 5 g
  • satfat 0.9 g
  • monofat 1.4 g
  • polyfat 0.4 g
  • protein 3 g
  • carbohydrate 25 g
  • fiber 2 g
  • cholesterol 3 mg
  • iron 1 mg
  • sodium 435 mg
  • calcium 38 mg

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. Combine buttermilk and next 6 ingredients (through salt) in a large bowl; mix well. Add potatoes and celery; toss well. Serve immediately.