Colorful Potato Salad
Yield: 6 Servings
Ingredients:
- 2 medium sweet potatoes, scrubbed with clean vegetable brush under running water, peeled and cubed
- 1 large baking potato, scrubbed with clean vegetable brush under running water, peeled and cubed
- ¼ cup vegetable oil
- ⅓ cup honey
- ¼ cup vinegar
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon black pepper
Directions:
- Wash hands with soap and water.
- Rinse and prepare produce.
- Preheat oven to 450 °F.
- Spray baking pan with nonstick cooking spray.
- Put potatoes on a baking pan and drizzle with 2 tablespoons of vegetable oil. Stir gently to coat potatoes thoroughly.
- Spread cubed potatoes evenly on baking pan.
- Bake for 30 minutes or until potatoes are fork tender.
- While potatoes are baking, mix together remaining 2 tablespoons of vegetable oil and all other ingredients.
- Place baked potatoes in a bowl. Pour dressing over potatoes and toss to coat well. Serve warm or cold.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used: ESHA Food Processor
Source:
EFNEP Families Eating Smart and Moving More. Cooking with EFNEP cookbook. North Carolina State University Cooperative Extension
