Two-Potato Salad with Mustard-Chive Dressing

Leigh Beisch


serves 4 (serving size: 3/4 cup)

Nutritional 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


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


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) in a large bowl; mix well. Add potatoes and celery; toss well. Serve immediately.