Two-Potato Salad with Mustard-Chive Dressing

Yield: serves 4 (serving size: 3/4 cup)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 154
  • Calories from fat: 29%
  • Fat: 5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 3g
  • Carbohydrate: 25g
  • Fiber: 2g
  • Cholesterol: 3mg
  • Iron: 1mg
  • Sodium: 435mg
  • Calcium: 38mg


  • 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


  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.
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