Sweet Potato Salad

This simple healthy salad of baked potato chunks makes a great alternative to mayonnaise-based versions. Recipe by Sarah Cook from Good Food Magazine.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2  lbs sweet potatoes, peeled and cut into biggish chunks
• 1  tablespoon olive oil

• FOR THE DRESSING

• 2  shallots, finely chopped (or half a small red onion)
• 4  scallions, finely sliced
•  chives, snipped into quarters
• 5  tablespoons sherry wine vinegar
• 2  tablespoons  extra-virgin olive oil
• 2  tablespoons honey

Directions

1. Heat oven to 200C/180C fan/400°F
2. 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.
3. 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.
4. Scatter with crumbled feta or toasted pine nuts for an extra flash of flavour if you like.