White & Sweet Potato Salad with Chutney Dressing
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: salad
- Method: roast
Ingredients
For the potato salad
- 2 medium-sized sweet potatoes, peeled and cut into 3/4 inch pieces
- 3 medium-sized russet potatoes, peeled and cut into 3/4 inch pieces
- 3 tablespoons olive oil
- 1 teaspoon salt, plus more as needed
- 1 teaspoon freshly ground black pepper, plus more as needed
- 2 teaspoons Madras curry powder
- 1/2 teaspoon ground ginger
- 1/2 cup pepitas
- 1/2 cup dried cranberries
- 1/2 cup chopped green onions (green and white)
- 1 lime, 1/2 juiced, the other half in wedges for serving
- dressing, below
For the Chutney Dressing:
- 3 tablespoons white balsamic vinegar
- 1/4 cup mango chutney
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 garlic clove, minced
- pinch of salt
- 2 tablespoons olive oil
Instructions
For the potato salad:
Preheat oven to 425 degrees F.
On a sheet tray, combine the potatoes, olive oil, salt, pepper, curry, and ginger. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes, stirring once or twice as needed.
Add potato mixture to a large bowl. Drizzle with some of the dressing (there will be a little extra, reserve it). Toss to combine. Add the pepitas, cranberris, green onion and toss again. Just before serving, toss with the lime juice. Add a little bit of the reserved dressing if needed. Serve warm or room temperature with lime wedges, passing the remaining dressing.
For the Chutney Dressing:
Add all ingredients except olive oil to a jar and stir. Add olive oil and shake. Taste and adjust, adding more vinegar or more honey if desired. If dressing is too thick, thin with about a tablespoon of water. The dressing will become thicker if chilled.
Note: This is a sweet dressing and with sweet potatoes and the cranberries in the salad, both which are sweet, you might want to make the dressing without the honey and only add it if you think it needs it.