INGREDIENTS
- 6 Red Potatoes or Medium Beets
- 2 Large Sweet Potatoes
- 3 Yellow Potatoes or Parsnips
- 2 Tablespoons Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper
DRESSING INGREDIENTS
- 1/3 Cup White Wine Vinegar
- ¼ Cup Olive Oil
- 2 Tablespoons Horseradish
- 1 Tablespoon Dijon Mustard
- 2 Teaspoons Honey
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- Stir Together and Set Aside
DIRECTIONS
Peel potatoes and cut into ½ inch thick cubes. Toss vegetables with olive oil and place in a single layer on a greased baking sheet. Sprinkle with salt and pepper. Bake at 400 degrees for 20 to 25 minutes, or until tender. Cool. Arrange vegetables on a serving dish and drizzle with dressing. Makes six servings.
