Time to prepare: 8 mins to prep
Time to cook: 20 mins to cook
Time to cook: 20 mins to cook
Amount to eat (1 Cups)
Sugars
Sugar: 0.1g
Sucrose: 2g
Glucose: 1.1g
Fructose: 0.9g
Lactose: 0g
Maltose: 0g
Galactose: 0.1g
Starch: 19.8g
Fats
Saturated: 0.7g
Monounsaturated:2.2g
Polyunsaturated: 1.3g
Trans: 0g
Fatty Acids
Total Omega 3: 0.1g
Total Omega 6: 0.9g
ALA: 0.1g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 4.1g 17%
Net Carbs: 26
Sodium: 814.9mg 34%
Potassium: 723.6
Cholesterol: 2.1
Nutritional Values (g)
Calories: 174 Fat: 5g
Protein: 4g Carbs: 30g
Protein: 4g Carbs: 30g
Recipe Instructions
Ingredients
Red potatoes (Flesh and skin, raw)
1 potato small (1-3/4″ to 2-1/4″ dia) / 170 grams
1 potato small (1-3/4″ to 2-1/4″ dia) / 170 grams
Sweet potato (Raw, unprepared)
1 sweetpotato, 5″ long / 130 grams
1 sweetpotato, 5″ long / 130 grams
Olive oil (Salad or cooking)
1 tsp / 4.5 grams
1 tsp / 4.5 grams
Pam cooking spray (Oil, original)
1 spray , about 1/3 second / 0.30 grams
1 spray , about 1/3 second / 0.30 grams
Buttermilk (Milk, fluid, cultured, lowfat)
3 tbsp / 45.9 grams
3 tbsp / 45.9 grams
Light mayonnaise (Salad dressing, light)
1 tbsp / 15 grams
1 tbsp / 15 grams
Shallots (Raw)
1 tbsp chopped / 10 grams
1 tbsp chopped / 10 grams
Chives (Raw)
1 tsp chopped / 1 grams
1 tsp chopped / 1 grams
Dijon mustard (Grey poupon)
1 tsp / 5 grams
1 tsp / 5 grams
Pepper (Spices, black)
1/2 tsp / 1.1 grams
1/2 tsp / 1.1 grams
Salt (Table)
1/2 tsp / 3 grams
1/2 tsp / 3 grams
Celery (Raw)
1 stalk, medium (7-1/2″ – 8″ long) / 40 grams
1 stalk, medium (7-1/2″ – 8″ long) / 40 grams
Instructions
Step 1
Preheat oven to 425 degrees F.
Step 2
Combine red and sweet potatoes with oil on a baking sheet coated with cooking spray; toss to coat. Bake for 20 minutes or until potatoes are tender.
Step 3
Combine buttermilk and next 6 ingredients (through salt) in a large bowl; mix well. Add potatoes and celery; toss well. Serve immediately.