Roasted Red Potato Salad

ZOOMER Magazine - - CONTENTS -

2 lb red pota­toes, large diced Canola oil 2 car­rots, juli­enned or grated ¼ head green cab­bage, juli­enned or grated 1 bunch kale, chopped and wilted ½ cup may­on­naise ¼ cup cider vine­gar Tabasco, salt and freshly ground pep­per Chopped chives Toss diced pota­toes with oil and roast un­til tender. Let cool and com­bine with car­rots, cab­bage and kale.

Mix to­gether may­on­naise, vine­gar, and Tabasco, salt and pep­per to taste. Toss with potato mix­ture, chill for 2 hours and gar­nish with chives.

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