Roasted Potato Salad with Chutney Dressing

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  • 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)
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.
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, Monounsaturated 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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