ROASTED POTATO SALAD WITH CHUTNEY DRESSING
3
medium potatoes
3
Tbsp. olive oil
>2
tsp. kosher salt or salt
'A
tsp. cayenne pepper
(optional)
'A
cup mango chutney
i
to 2 Tbsp. lemon juice
1
tsp. curry powder
2
cups lightly packed
fresh baby spinach
Pine nuts, toasted
(optional)
1. Preheat oven to
425
°F. Scrub potatoes and
cut in 3
A -
to
1
-in ch pieces. In a
13
x
9
x
2
-in ch
baking pan combine potatoes,
2
Tbsp.
of the oil,
the salt, and cayenne pepper. 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,
rem aining
olive oil, the lemon juice,
and curry powder. Add
h a lf the
chutney
dressing to hot potatoes. Toss to coat. Add
spinach to hot potato mixture; toss gently.
Sprinkle w ith pine nuts. Serve w ith remaining
chutney dressing.
MAKES 8TO 10 SERVINGS.
Grand PliZC
The best recipe of the year will be awarded a suite
of appliances from Frigidaire worth up to $10,000. See
p a g e 2 0 6
for details.
photos BLAINE MOATS food styling GREG LUNA
