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:
- Wash hands with soap and water.
- Rinse and prepare produce.
- Preheat oven to 450 degrees 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 at 450°F 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.
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, 2016.