Golden Potato Salad with Creamy Harvest Dressing

  • Yield: 12 servings


Creamy Harvest Dressing:
1-- (15-ounce) can sweet potatoes or yams in light syrup, drained
1slice yellow onion, 1/2-inch thick
3/4cup apple juice
1/2cup orange juice
1/4cup red-wine vinegar
1/8teaspoon dried thyme
1/4teaspoon pumpkin-pie spice
1/2teaspoon kosher salt
1/4teaspoon freshly ground black pepper
2tablespoons chopped, flat-leaf (Italian) parsley
3pounds Yukon gold potatoes, washed, cut in 1 1/2-inch chunks
1small red onion, finely chopped
3-- ribs celery, peeled and finely diced
2-- strips of bacon, cooked crisp, fat drained and crumbled



  1. To make the dressing, purée all of the dressing ingredients, except for the parsley, in a blender or food processor until smooth; stir in the parsley.
  2. Boil the potatoes in a large pot of water until tender, about 15 minutes; drain.  While still hot toss the potatoes, onion, celery and bacon and the dressing prepared before; set aside to cool.

Nutritional Info *per serving

  • Calories 160
  • Fat 1g
  • Cholesterol <.05mg
  • Sodium 135mg
  • Carbohydrate 36g
  • Fiber 3g
  • Protein 3g