°4 unpeeled medium round white or red potatoes (1 1/2 lb/750 g)
°4 small unpeeled sweet potatoes (1 1/2 lbs/750 g)
°1 1/4 t. (300 mL) reduced-fat salad dressing or mayonnaise
°2 tbsp. (30 mL) milk
°1 C. 1/2 tsp (5 mL) cumin seeds
°1/2 tsp. 1/2 tsp (2 mL) salt
°1 or 2 chipotle peppers in adobo sauce, finely chopped
°1 red bell pepper, chop 
°8 green onion


Place red or white potatoes and sweet potatoes in 4-quart (4 L) Dutch oven; add just enough water to cover them. Covering & bring to boil; reduce to low heat. Bake covered 20 to 25 minutes or until sweet potatoes are tender; remove the sweet potatoes from the pot. Continue to cook white or red potatoes for 10 to 15 minutes, as needed, until tender. Drain potatoes and potatoes. Let stand 15 minutes or until cool enough to handle. Peel the potatoes and sweet potatoes; cut them into cubes.
In a large glass or plastic bowl, combine the mayonnaise, milk, cumin seeds, salt and chilies. Add potatoes and potatoes, red pepper and green onions; toss gently to coat. Cover and refrigerate for at least 2 hours to blend the flavors.

Enjoy !

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