*****42/56 WARM TWO-POTATO SALAD, reviewed May 3This

This is wonderful

RECIPE 42/56  WARM TWO-POTATO SALAD

INGREDIENTS:

1lb B size red potatoes unpeeled (about 6 potatoes)
1 large sweet potato, peeled
1 tsp salt
1/2 tsp coarsely ground black pepper
1/2 small red onion
1/4 cup prepared stone-ground mustard can substitue Dijon or spicy brown mustard
2 Tbsp honey
2 Tbsp white wine vinegar
3 Tbsp canola oil
1/2 cup unsalted cannellini beans, drained and rinsed
1 hard-cooked egg, coarsely chopped (boil a few extra for snacks, place eggs into saucepan and cover with water, bring to boil and turn off heat and let stand 20 minutes, plunge eggs into an ice bath and peel.

DIRECTIONS:  total time was one hour, took time to chop potatoes and besides that 30 minutes could have worked.
PREP TIME 30 MINUTES     TOTAL 30 MINUTES   YIELD 8 CALORIES 190

1.  Preheat oven to 450, I never preheat the oven, it wastes electricity.  Dice red and sweet potatoes into one inch pieces.  Combine with salt and black pepper and mix well.  Spray large Sheet pan with canola oil.  Arrange potatoes in a single layer on sheet pan; spray with EVOO and roast 25 to 27 minutes or until tender.  Remove sheet pan and place on cooling rack.

2.  Meanwhile thinly slice onion crosswise.  For dressing, combine mustard, honey and vinegar in small Bowl.  Slowly add oil, whisking constantly. (used my table top Ninja)

3.  Place warm potatoes, onion, dressing and parsley in Mixing Bowl and mix well.  Add beans and toss gently.  Transfer salad to serving bowl and sprinkle with chopped egg.  Serve immediately.  This is REALLY GOOD AS A CHILLED LEFTOVER...............made 4 meals for me.  I simply accompanied it with a boiled egg.