Roasted Potato Salad with Chutney Dressing

Categories: Salads

Ingredients

• 3 medium potatoes
• 3 tbsp. olive oil
• 1/2 tsp. kosher salt
• 1/4 tsp. cayenne pepper (optional)
• 1/2 cup mango chutney
• 1 to 2 tbsp. lemon juice
• 1 tsp. curry powder
• 2 cups lightly packed fresh baby spinach
• Pine nuts, toasted (optional)

Directions

1. eat oven to 425. Scrub potatoes and cut in 3/4 to 1" pieces. In a 13×9″ baking pan combine potatoes, 2 tbsps. of the olive oil, the salt and cayenne pepper. Toss to coat. Roast uncovered for 25-30 minutes or until potatoes are tender, stirring occasionally.

2. Meanwhile, for chutney dressing, snip any large pieces of chutney. In samll 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.

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