Sweet and White Potato Salad with Mixed Greens

• 1 large sweet potato
• 4 medium white potatoes, preferably Yukon gold or red-skinned
• 1/2 cup vinaigrette, homemade (page 221) or store-bought
• Salt and freshly ground pepper to taste
• 4 ounces mixed baby greens, or more as desired
• 1 cup cherry or grape tomatoes, halved
• 1 medium avocado, diced
• Toasted pumpkin seeds

1. Microwave the sweet and white potatoes separately until done but still nice and firm.
2. Start with 3 minutes, then test.
3. When done, plunge into a bowl of cold water.
4. When the potatoes are cool enough to handle, peel and dice them.
5. Combine in a mixing bowl with half of the vinaigrette; season with salt and pepper.
6. Line a large serving platter with the greens.
7. Mound the potato mixture in the center.
8. Scatter the tomatoes and avocado around the perimeter of the salad.
9. Top the potato mixture with a sprinkling of pumpkin seeds.
10. Serve at once, passing additional vinaigrette.
11. Calories: 277
12. Total Fat: 18g
13. Protein: 3g
14. Carbohydrates: 28g
15. Fiber: 4g
16. Sodium: 70mg

sweet potato, white potatoes, vinaigrette, salt, baby greens, cherry, avocado, pumpkin seeds

Taken from www.epicurious.com/recipes/food/views/sweet-and-white-potato-salad-with-mixed-greens-390538 (may not work)