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Today is October 29, 2020

Roasted Potato Salad with Mustard-Orange Dressing

Soups & Salads




3 lbs. assorted new potatoes, halved lengthwise
3 Tbsp. vegetable oil
1 Tbsp. ground black pepper
1 1/2 tsp. salt

1 cup mayonnaise
3 Tbsp. orange marmalade
1 Tbsp. yellow mustard


Preheat oven to 425 F. Toss potatoes with oil, pepper and salt in a shallow roasting pan. Roast for 30 to 35 minutes, until tender. To make the dressing, whisk together mayonnaise, orange marmalade and mustard in a large bowl. Toss with potatoes. Serve warm or at room temperature. Makes 6 to 8 servings.


From “Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen,” by Eddie Hernandez and Susan Puckett

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