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.
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.
Spread in a single layer onto parchment paper lined baking sheet. Roast for about 30 minutes or until tender and golden brown.
Let cool slightly and using a potato masher, mash coarsely.
Scrape potatoes into a bowl and stir in tomatoes, pepper, cilantro, vinegar and remaining oil. Let stand 15 minutes before serving with tortilla chips.
Estimated Cost Per Serving:
Nutrition Facts
Double Potato Salad
Per
344 g
Calories
280
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1.5
g
9
%
Carbohydrates
44
g
15
%
Fibre
6
g
25
%
Sugars
8
g
9
%
Protein
5
g
10
%
Sodium
250
mg
11
%
Vitamin A
11000
IU
220
%
Vitamin C
577.5
mg
700
%
Calcium
150
mg
15
%
Iron
2.7
mg
15
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Half Your Plate friend Emily Richards.