INGREDIENTS:2 lbs. small red-skinned potatoes, washed, quartered
2 Tbsps. olive oil
½ tsp. Kosher salt
¼ tsp. coarse ground black pepper
1 lb. cooked or canned Great Northern beans, drained, rinsed
1 cup celery, sliced
½ cup red onion, chopped
½ cup green onion, sliced
4 eggs, hard cooked, peeled, chopped
¼ cup roasted red peppers, chopped
½ cup creamy C'sar dressing
¼ cup honey mustard dressingDIRECTIONS:1. Preheat oven to 325°F. Place potatoes on a half sheet pan lined with foil and spray with pan release. Roast potatoes 15 minutes or until internal temperature has reached 185°F. Remove from the oven and reserve.
2. Place carrots in boiling water for 2 minutes. Cool carrots under cold running water and reserve.
3. In a 14-inch sauté pan, add butter and heat; add onions and sauté until golden brown.
4. Add molasses and beef base to onions and stir well.
5. Add potatoes, onion and carrots to the sauté pan and blend. Sauté until warmed through. Garnish with parsley and serve.SERVINGS:15, 5 oz. servingsFrom:Recipe from SimplotPHOTO CREDIT:Photo Credit: SIMPLOT