Colorful Potato Salad
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
  • 1/4 cup vegetable oil
  • 1/3 cup honey
  • 1/4 cup vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper

Directions:

  1. Wash hands with soap and water.
  2. Rinse and prepare produce.
  3. Preheat oven to 450 degrees F.
  4. Spray baking pan with nonstick cooking spray.
  5. Put potatoes on a baking pan and drizzle with 2 tablespoons of vegetable oil. Stir gently to coat potatoes thoroughly.
  6. Spread cubed potatoes evenly on baking pan.
  7. Bake at 450°F for 30 minutes or until potatoes are fork tender.
  8. While potatoes are baking, mix together remaining 2 tablespoons of vegetable oil and all other ingredients.
  9. Place baked potatoes in a bowl. Pour dressing over potatoes and toss to coat well. Serve warm or cold.
  10. Store leftovers in a sealed container in the refrigerator.

Nutrition Information:

  • Serving Size (1/2 cup):
  • Calories 230
  • Total Fat 9g
  • Saturated Fat 1.2g
  • Cholesterol 0mg
  • Sodium 220mg
  • Total Carbohydrates 36g
  • Fiber 2g
  • Total Sugars 18g, includes 15g Added Sugars
  • Protein 2g
  • Vitamin D 0%
  • Calcium 2%
  • Iron 6%
  • Potassium 10%
Nutrition Software Used: 
ESHA Food Processor

Source:

  • EFNEP Families Eating Smart and Moving More. Cooking with EFNEP cookbook. North Carolina State University Cooperative Extension, 2016.