Makes 12 heaping (1/2-cup) servings

4 cups peeled Louisiana yams (sweet potato)chunks

2 cups unpeeled red potato chunks

2 cups unpeeled Yukon Gold potato chunks

2 tablespoons olive oil

1 tablespoon dried rosemary leaves

1/2 teaspoon ground cumin

1/2 teaspoon ground ginger

1 cup chopped celery

1/2 cup chopped green onions

1/4 cup light mayonnaise

1 tablespoon Dijon mustard

1 tablespoon balsamic or red wine vinegar

1. Preheat oven to 425°F. Coat baking sheet with nonstick cooking spray, or line with foil.

2. On prepared pan, toss together all pota­toes with olive oil, rosemary, cumin, and ginger. Roast for 30–40 minutes or until potatoes are crisp and light brown. Cool, transfer to large bowl. Add celery and green onions.

3. In small bowl, combine remaining ingre­dients. Toss with potatoes. Refrigerate, if not serving within 2 hours.

Nutritional information per serving   Calories 120 , Calories from fat 30%, Fat 4 g, Saturated Fat 1 g, Cholesterol 2 mg,  Sodium 103 mg,  Carbohydrate 19 g, Dietary Fiber 3 g, Sugars 3 g, Protein 2 g, Diabetic Exchanges1 1/2 starch | 1/2 fat