Head to your local Sweet Tomatoes or Souplantation restaurant this month to enjoy dishes like Roasted Red Potato Salad with Chipotle Chile Vinaigrette and dozens more during their annual Potato Menu Month! Don’t have a restaurant near you? Here’s how to make this mouth-watering potato dish at home! This recipe is also low-fat AND vegan!


Souplantation and Sweet Tomatoes

Chipotle Pepper Puree:
Small can of Chipotle peppers in adobo sauce

Combine the peppers and adobo sauce in a food processor. Blend until smooth.

3 lbs. diced red potatoes
2 tbsp. canola oil

Combine ingredients and mix to coat. Place onto a greased sheet pan. Bake at 425 degrees for 25 minutes or until lightly browned and crispy. Allow to cool.


1 cup diced red onions
1 tsp. canola oil

Sauté in a pan for five minutes. Allow to cool.


4 2/3 tbsp.  fresh lime juice
4 2/3 tbsp. canola oil
2 tbsp. red wine vinegar
2 tbsp. chipotle pepper puree
1 tbsp. garlic puree
2 tsp. Dijon mustard
1 ¾ tsp. kosher salt
1/3 tsp. ground black pepper

Combine ingredients and thoroughly whisk.


1/3 c. roasted red peppers (cut in strips)
1/3 c. coarsely chopped cilantro
Cooked roasted red potatoes
Cooked sautéed red onions
Chipotle Pepper Puree

Combine ingredients in a bowl and gently mix.

Yields approximately 6 cups

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