Roast Potato Salad with Sumac Yoghurt Dressing
Forget about your boring old potato salad, this roast potato salad recipe uses normal & sweet potatoes with a sumac yoghurt dressing to make a tasty dinner!
Servings 4 servings
Calories 389kcal
Ingredients
- Olive Oil
- 375 g New Potatoes halved
- 375 g Sweet Potatoes cubed
- ½ tablespoon Cornflour
- Salt and Pepper
- 100 g Baby Leaf Spinach
- ½ Cucumber chopped
- 2 medium Tomatoes chopped
- ½ Pomegranate arils removed
- Fresh Parsley finely chopped, to serve
Sumac Yoghurt Dressing
- 2 tablespoon Lemon Juice
- 1 tablespoon White Wine Vinegar
- 1 ½ teaspoon Sugar
- 2 cloves Garlic crushed
- 130 grams Greek Yoghurt
- 5 tablespoon Olive Oil
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Sumac
Instructions
- Preheat the oven to 210°C, drizzle a little olive oil in a baking tray big enough for the potatoes and place in the oven. Start by par-boiling the potatoes for 10 minutes in heavily salted water. Drain and return to the saucepan, add the cornflour and a sprinkling of salt and pepper. Place the lid on and give the potatoes a good shake to fluff them up a little.
- Tip the potatoes into the preheated tray and place in the oven. Cook for 30 minutes.
- While the potatoes cook make your dressing by whisking all of the ingredients together.
- When the potatoes have finished cooking place the in a large bowl with the spinach leaves. Cover with a tea towel and leave to wilt for a few minutes then tip onto a large plate. Top with the cucumber, tomato, pomegranate, chopped parsley and the dressing.
Nutrition
Calories: 389kcal | Carbohydrates: 49g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 384mg | Potassium: 1021mg | Fiber: 7g | Sugar: 13g | Vitamin A: 15820IU | Vitamin C: 38mg | Calcium: 114mg | Iron: 2.3mg