Roasted Potato Salad with Chutney Dressing

roasted potato salad with chutney dressing
Photo: Blaine Moats
Prep Time:
20 mins
Roast Time:
25 mins
Total Time:
45 mins


  • 3 medium potatoes

  • 3 tablespoon olive oil

  • ½ teaspoon kosher salt or salt

  • ¼ teaspoon cayenne pepper (optional)

  • ½ cup mango chutney

  • 1 - 2 tablespoon lemon juice

  • 1 teaspoon curry powder

  • 2 cup lightly packed fresh baby spinach

  • Pine nuts, toasted (optional)


  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 (per serving)

125 Calories
5g Fat
18g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 125
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Sodium 264mg 11%
Total Carbohydrate 18g 7%
Total Sugars 8g
Protein 1g
Vitamin C 15.9mg 80%
Calcium 20.2mg 2%
Iron 0.9mg 5%
Potassium 199mg 4%
Folate, total 8.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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