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
- Cooking spray
- 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.
- Yields: 4-6 servings
- Preparation Time: 1 hour plus chilling time
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