Side DishesMay 13, 2013
Calories
66
Sodium
322mg
13% DV
Fat
4g
7% DV
Protein
0.9999999999999999g
1% DV
Carbs
5g
1% DV
Fiber
1g
4% DV
Roasted Potato Salad Cilantro Pesto
170
12
2 1/2 lbs. yukon gold potatoes, cut into 1 inch pieces
1 tbsp. olive oil
1 tsp. kosher salt
1/4 tsp. fresh ground black pepper
3/4 cup diced celery
1/2 cup diced onion
2 mangoes, peeled and diced
For the cilantro pesto:
3/4 cup chopped cilantro (pack the measuring cup)
1/4 cup chopped mint (pack the measuring cup)
1/2 to 1 jalapeno, ribs and seeds removed, minced
1 tsp. grated ginger
2 garlic cloves, minced
1/2 cup unsweetened shredded coconut, fresh or frozen (defrosted)
1/2 tsp. kosher salt
1/2 tsp. ground coriander
1 tsp. ground cumin
Juice of 1/2 lime
2 tbsp. water
2 tbsp. olive oil
1 tbsp. olive oil
1 tsp. kosher salt
1/4 tsp. fresh ground black pepper
3/4 cup diced celery
1/2 cup diced onion
2 mangoes, peeled and diced
For the cilantro pesto:
3/4 cup chopped cilantro (pack the measuring cup)
1/4 cup chopped mint (pack the measuring cup)
1/2 to 1 jalapeno, ribs and seeds removed, minced
1 tsp. grated ginger
2 garlic cloves, minced
1/2 cup unsweetened shredded coconut, fresh or frozen (defrosted)
1/2 tsp. kosher salt
1/2 tsp. ground coriander
1 tsp. ground cumin
Juice of 1/2 lime
2 tbsp. water
2 tbsp. olive oil
Preheat oven to 425º.
Place potatoes on a large baking sheet and toss with olive oil, salt and pepper. Bake for 20 to 30 minutes or until browned and fork tender.
For the pesto: In a food...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
66
Sodium
322mg
13% DV
Fat
4g
7% DV
Protein
0.9999999999999999g
1% DV
Carbs
5g
1% DV
Fiber
1g
4% DV
