• 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


  • 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


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.

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