Roasted Potato Salad with Roasted Red Potatoes Recipe

Directions

Place sweet potato in a medium bowl. Cover, and tightly wrap with aluminum foil. Sprinkle with butter, salt, pecans, grapes, onion, mustard, coffee powder and olive oil. Top with celery, pecans, grapes and tomato. Cover tightly with aluminum foil.

Rub the sweet potato and peeled potatoes with vegetable oil. Stir the flavorings into the celery mixture until well blended. Refrigerate for at least 1 hour.

Slice radishes on the side of the bowl to serve.

Prepare pasta and salad mix according to package directions. Cover and refrigerate for at least 1 hour (or until liquid is absorbed).

Roll mixture into a 3-5 inch cigar shape. Gently roll in melted butter, then pepper, finally rolling into a 1-inch diameter round.

Present small hash coloring spoon into a medium bowl and arrange the potatoes, red potatoes, raisins and celery mixture on the tip of the stick. Slide spoon over the top of a bowl, then spread the potato mixture over the entire surface. Sprinkle with olive oil and salt and pepper to taste. Top with cucumber slices.