Two-potato Salad With Mustard-chive Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
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 |
Directions:
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) iYield: serves 4 (serving size: 3/4 cup)
4. Review this recipe
5. a large bowl; mix well. Add potatoes and celery; toss well. Serve
6. Yield: serves 4 (serving size: 3/4 cup)
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8. Nutritional Information
9. Calories per serving:
10. Calories per serving:
11. Fat per serving:
12. Saturated fat per serving:
13. 0.9g
14. Monounsaturated fat per serving:
15. 1.4g
16. Polyunsaturated fat per serving:
17. 0.4g
18. Protein per serving:
19. Carbohydrates per serving:
20. Fiber per serving:
21. Cholesterol per serving:
22. Iron per serving:
23. Sodium per serving:
24. 435mg
25. Calcium per serving:
26. 38mg
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