Prep 15 mins
Cook 35 mins
This simple healthy salad of baked potato chunks makes a great alternative to mayonnaise-based versions. Recipe by Sarah Cook from Good Food Magazine.
- Heat oven to 200C/180C fan/400°F
- Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.
- When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks - use your hands to avoid breaking them up.
- Scatter with crumbled feta or toasted pine nuts for an extra flash of flavour if you like.