Roasted Two-Potato Salad

roasted two potato salad
Roasted Two-Potato Salad
Serves 6
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  1. 5 cups diced red potato (about 1 1/2 pounds)
  2. 5 cups peeled and diced sweet potato (about 1 1/2 pounds)
  3. 2 tablespoons olive oil
  4. 3/4 teaspoon kosher salt
  5. 1/4 teaspoon ground black pepper
  6. 4 slices bacon
  7. 1/2 cup chopped celery
  8. 1/4 cup chopped green onion
  9. 3/4 cup sour cream
  10. 2 tablespoons sherry vinegar
  1. Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil, and spray with nonstick cooking spray.
  2. In a large bowl, combine red and sweet potatoes, olive oil, salt, and pepper, tossing gently to coat. Spread mixture in a single layer on prepared pan.
  3. Bake for 25 to 30 minutes or until potatoes are tender. Let potatoes cool to room temperature. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels to drain. Crumble bacon.
  4. In a large bowl, place potatoes, bacon, celery, and green onion. In a small bowl, combine sour cream and vinegar. Add to potato mixture, tossing gently to coat. Cover and refrigerate until ready to serve.
Paula Deen Magazine