Roasted Potato Salad with Chutney Dressing



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Ingredients
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    3   
    medium potatoes
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    3   tablespoons 
    olive oil
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    1/2  teaspoon 
    kosher salt or salt
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    1/4  teaspoon 
    cayenne pepper (optional)
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    1/2  cup 
    mango chutney
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    1 - 2   tablespoons 
    lemon juice
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    1   teaspoon 
    curry powder
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    2   cups 
    lightly packed fresh baby spinach
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    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 information
Per Serving: cal. (kcal) 125, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 1, carb. (g) 18, Monosaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 8, pro. (g) 1, vit. A (IU) 972, vit. C (mg) 16, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 8, Cobalamin (Vit. B12) (g) 0, sodium (mg) 264, Potassium (mg) 199, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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