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Double Potato Salad

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Rating: 5
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Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Needing a new salsa idea? Try potatoes! This creates a creamy and different option for salsa but still delicious with tortilla chips. It also doubles as a side dish if needed. If you’re looking for some extra heat, add a few splashes of hot sauce with the vinegar at the end.

Ingredients:

Instructions:

  1. Preheat oven to 425ºF (220ºC).
  2. In a large bowl, combine yellow and sweet potatoes and jalapeños. Drizzle with 2 tbsp (30 mL) fo the oil and stir in chili powder, cumin, oregano and salt to combine.
  3. Spread in a single layer onto parchment paper lined baking sheet. Roast for about 30 minutes or until tender and golden brown.
  4. Let cool slightly and using a potato masher, mash coarsely.
  5. Scrape potatoes into a bowl and stir in tomatoes, pepper, cilantro, vinegar and remaining oil. Let stand 15 minutes before serving with tortilla chips.
Nutrition Facts
Double Potato Salad
Amount Per Serving (344g)
Calories 280 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1.5g 8%
Cholesterol 0mg 0%
Sodium 250mg 10%
Total Carbohydrates 44g 15%
Dietary Fiber 6g 24%
Sugars 8g
Protein 5g 10%
Vitamin A 220%
Vitamin C 700%
Calcium 15%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Half Your Plate friend Emily Richards.

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