- make this recipe
- user reviews (2)
Roasted Potato Salad with Chutney Dressing
Ingredients
-
3
medium potatoes
-
3
tablespoons olive oil
-
1/2
teaspoon kosher salt or salt
-
1/4
teaspoon cayenne pepper (optional)
-
1/2
cup mango chutney
-
1
- 2
tablespoons lemon juice
-
1
teaspoon curry powder
-
2
cups lightly packed fresh baby spinach
-
Pine nuts, toasted (optional)
Directions
1. Preheat oven to 425 degrees F. Scrub potatoes and cut into 3/4- to 1-inch pieces. In a 13x9x2-inch baking pan combine potatoes, 2 Tbsp. of the oil, the salt, and cayenne. Toss to coat. Roast, uncovered, for 25 to 30 minutes or until potatoes are tender, stirring occasionally.
2. Meanwhile, for chutney dressing, snip any large pieces of chutney. In small bowl combine chutney, remaining olive oil, the lemon juice, and curry powder. Add half the chutney dressing to hot potatoes. Toss to coat. Add spinach to hot potato mixture; toss gently. Sprinkle with pine nuts. Serve with remaining chutney dressing. Makes 8 to 10 servings.
Nutrition Facts
(Roasted Potato Salad with Chutney Dressing)
- Servings Per Recipe 8,
- Calories 125,
- Protein (gm) 1,
- Carbohydrate (gm) 18,
- Fat, total (gm) 5,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 8,
- Vitamin A (IU) 972,
- Vitamin C (mg) 16,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Sodium (mg) 264,
- Potassium (mg) 199,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
@joejodydion - I bought mine from my local grocery (Publix) in the Indian section where they'll have curry products, etc.
11/23/2011 12:52:18 PM Report AbuseAm interested in trying this recipe, but there needs to be more said about the Mango Chutney. Where can one find this recipe, or where is it sold pre-made in the store if there is no recipe?
11/20/2011 04:36:23 PM Report Abuse