Potato Salad with Buttermilk-Bacon Dressing

Prep and cook time: 25 minutes

6	bacon slices
3	pounds small new potatoes, cut into 1-inch pieces
6	ear(s) fresh corn, kernels removed
6	green onions , chopped
3/4	cup buttermilk
1/3	cup mayonnaise
1 and 1/2	tablespoons red wine vinegar

[1] Place potatoes in a large saucepan, cover with water, cook over high heat until potatoes are tender, but not falling apart, about 15 minutes. Drain and set aside.

[2] In a medium skillet over medium heat, cook bacon until crisp, cool on paper towels. Set skillet aside. Cook corn in skillet over medium heat until lightly browned. Set corn aside.

[3] Crumble bacon into a large mixing bowl; add buttermilk, mayonnaise and vinegar. Add reserved corn, potatoes and onions to bowl, toss gently. Refrigerate until ready to serve.

I did not, I repeat, DID NOT cut the kernels off of 6 ears of corn. Instead we estimated 2 cans of sweet whole kernel corn would be about right... and it was perfect! Just drain the can and dump it in. Much easier. I also added a couple extra pieces of bacon, because can you ever have enough bacon? This was a super delicious potato salad and I will absolutely make this for a family party or something as soon as I can!




per serving: 302 calories; 7 grams protein; 15 grams total fat; 5 grams fiber; 3 grams saturated fat; 37 grams carbohydrates; 17 mgs cholesterol; 218 mgs sodium
6 weight watcher points

Sweet Potato and Green Onion Hash

Prep time: 10 minutes
Cook time: 35 minutes
Serves 4

4	sweet potatoes , peeled and cut into 1/2-inch pieces
2	tablespoons olive oil
	coarse salt and freshly ground pepper, to taste
4	tablespoons orange juice
1	teaspoon ginger, minced
2	teaspoons Dijon mustard
4	green onions , chopped

Preheat the oven to 450 degrees.

[1] On a nonstick rimmed baking sheet, toss sweet potatoes with olive oil and salt and pepper. Roast until tender, about 35 minutes.

[2] In a large bowl, whisk together orange juice, ginger, mustard and onions.

[3] When potatoes are cooked, let cool a few minutes, then pour into bowl with juice mixture and toss gently.

* The potatoes can be made ahead of time.

So, one year for Thanksgiving, Cristin tried a sweet potato casserole recipe that called for orange juice and no one liked the flavor combination. With this in mind, I decided to omit the orange juice from this recipe. Everyone loved the roasted sweet potato. The fresh green onions, ginger and mustard gave them a jazzy zing.
Also, 35 minutes was too long - I set the timer for 30 and when I checked on them they were starting to burn just a touch. Delicious!

per serving: 152 calories; 2 grams protein; 7 grams total fat; 3 grams fiber; 1 gram saturated fat; 21 grams carbohydrates; 0 mgs cholesterol; 84 mgs sodium
3 weight watcher points