Thursday, January 2, 2014

Potato Salad -- Sweet Style!

We saw a potato salad on Food Network and since we had a bag of potatoes from our CSA, we decided to give it a try.  We drastically changed the original recipe (which called for sweet potatoes and mascarpon cheese to start) but ours was delicious so here's what we did:  I'm going to do my best to guestimate the amounts....

1-2 lbs. potatoes
Dice on a cookie sheet and drizzle olive oil and sprinkle salt and pepper.  Bake at 375 for 30 minutes or until somewhat crispy on outside but soft inside.
Let cool completely.

Dice 2 organic apples (we used honeycrisp but I think granny smith would be amazing)
1 c. dried cranberries (didn't have on hand so we used raisins)
chopped nuts optional (I desperately wanted toasted pine nuts but my kids voted no nuts)

1 c. raw yogurt (or plain organic yogurt)
1/2 c. organic cream cheese
2 T. Ohio maple syrup
1 T. dijon mustard

You may need to adjust dressing amounts depending on how many potatoes you cook.  And beware -- this salad is completely addicting!