Golden Potato Salad With Creamy Harvest Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Toss together a healthful, low-fat potato salad with mouth-watering golden potatoes, onion, celery and bacon. The creamy, yet fat-free dressing is mostly nutrient-rich fruit and veggies, too. In fact, the dressing gets its non-fat creaminess from puréed, vitamin A-rich canned sweet potatoes. Ingredients:
for the creamy harvest dressing |
1 can (about 15 ounces) sweet potatoes or yams in light syrup, drained |
1 slice yellow onion, 1/2-inch thick |
3/4 cup apple juice |
1/2 cup orange juice |
1/4 cup red-wine vinegar |
1/2 teaspoon kosher salt |
1/4 teaspoon pumpkin-pie spice |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon dried thyme |
2 tablespoons chopped, flat-leaf (italian) parsley |
for the salad |
3 pounds yukon gold potatoes, washed, cut in 1 1/2-inch chunks |
1 small red onion, finely chopped |
3 ribs celery, peeled and finely diced |
2 bacon strips, cooked crisp, fat drained and crumbled |
Directions:
1. To make the dressing, purée all of the dressing ingredients, except for the parsley, in a blender or food processor until smooth; stir in the parsley.
2. Boil the potatoes in a large pot of water until tender, about 15 minutes; drain. While still hot toss the potatoes, onion, celery, bacon and the dressing prepared before; set aside to cool.
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