This creamy salad takes full advantage of hearty roasted potatoes. It seems time-consuming, but if you prepare your other vegetables while the potatoes roast, you'll be serving it before you realize it!
8-10 medium-sized potatoes, cut into 1-inch cubes
1/2 c. white onion, diced
2/3 c. sweet red pepper, diced
1/2 c. celery, diced
2/3 c. baby carrots, sliced into coins
1/2 c. mayonnaise -- you can use a light version
1/2 c. Thousand Island salad dressing -- you can use a light version
freshly ground pepper to taste
Place the potatoes in a saucepan filled with water. Bring the water to a boil and simmer the potatoes for about a minute. Drain and place into a roasting pan coated in cooking spray. Bake in a 425F oven -- mixing every 15 minutes -- for 45 minutes or until tender and crisp.
Meanwhile, prepare the vegetables and mix the mayonnaise and salad dressing in a large bowl. Add the vegetables and potatoes to the dressing and toss to coat. Chill for at least 2 hours to allow the flavors to blend. Add desired pepper to the salad before serving.
Enjoy this soup on a cold day with crusty bread and hot apple cider.
4 c. chicken broth
1 c. light cream
2 c. Roasted Potato Salad
1/2 c. snipped fresh chives
1/2 c. cooked, crumbled bacon
Combine the first three ingredients in a stockpot. Place over medium heat and stir frequently until boiling. Reduce heat and simmer, covered, for 10 minutes. Add remaining ingredients and simmer an additional 10 minutes.