Two-Potato Salad with Mustard-Chive Dressing

Ingredients

• Red potatoes

  Flesh and skin, raw

  1 potato, small or 170g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Buttermilk

  Milk, fluid, cultured, lowfat

  3 tbsp or 46g

• Mayonnaise

  Regular, with salt

  1 tbsp or 14g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Chives

  Raw

  1 tsp chopped or 1g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Celery

  Raw

  1 stalk, medium or 40g

Directions

1. Preheat the oven to 425°F.
2. Toss the chopped red and sweet potatoes with olive oil on a baking sheet coated with cooking spray. Bake for 20 minutes or until the potatoes are tender.
3. In a large bowl, mix together the buttermilk, mayonnaise, shallots, chives, Dijon mustard, pepper, and salt. Add the baked potatoes and chopped celery, then toss well. Serve immediately.