Golden Potato Salad With Creamy Harvest Dressing

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

1. To make the dressing, puree 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, bacon and the dressing prepared before; set aside to cool.
3. Servings: 12
4. Nutrition Information for Dressing Per Serving: Calories 50; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 95mg; Total carbohydrate 12g; Fiber 1g; Protein 1g; Vitamin A 70%DV*; Vitamin C 15%DV; Folate 2%DV; Calcium 2%DV; Iron 2%DV; Potassium 3%DV
5. Nutrition Information for Dressed Salad Per Serving: Calories 160; Total fat 1g; Saturated fat 0g; Cholesterol 0mg; Sodium 135mg; Total carbohydrate 36g; Fiber 3g; Protein 3g; Vitamin A 70%DV; Vitamin C 30%DV; Folate 6%DV; Calcium 2%DV; Iron 6%DV; Potassium 15%DV
6. *Daily Value

sweet potatoes, yellow onion, apple juice, orange juice, redwine vinegar, kosher salt, pumpkinpie spice, freshly ground black pepper, thyme, flatleaf, salad, gold potatoes, red onion, celery, bacon

Taken from www.epicurious.com/recipes/member/views/golden-potato-salad-with-creamy-harvest-dressing-50087185 (may not work)