Roasted Sweet Tater Salad

So I have never liked Potato Salad. Like ever. Don’t know what it is. I’ve tried loads: German, American, with mustard, without mustard. I was no expert because, well, I didn’t like it! But I’ve done my best, tried lots of kinds and gave it a fair chance.

But there I found myself one day, with the assignment of “potato salad” staring me in the face to bring to a potluck lunch. But this time, I thought dangit- I’m going to make a potato salad that I like!

So I started off by roasting some sweet taters because I know I love those. Then just kept adding things and flavors that I liked- avocado for healthy fats and richness, peppers for lightness crunch and mild sweetness, herbs de Provence, goat cheese for more richness and tang… and BAM! Came up with a nutrient dense potato salad that I LOVED. 


Came home with an empty dish too, which always makes me smile.

Anyhoo- here’s the recipe!

Ingredients:

4 sweet taters, 2white 2 regular, cubed

2tbsp avocado oil (I used Primal Kitchens)

1tbsp Herbs de Provence + dash S&P

1/4c avocado oil (also Primal Kitchens)

1 avocado, cubed and splashed with lime juice S&P

1/3 c diced colored peppers

1/8 c goat cheese

Directions:

Preheat oven to 425. Shake sweet taters in avo oil, S, P and herbs. Place on 2 baking sheets and roast for 35 min. Remove from oven and allow them to cool to warm or room temp. Transfer gently to a bowl and add avo mayo, for healthy non canolaoily fats! Gently mix, trying not to break up the sweet taters. Add sweet peppers and toss gently again. You can add your avocado here, but that tends to get busted up a lot easier, so if you’re not going for presentation- go for it! If you want it to look pretty, add it on top with the goat cheese πŸ˜ƒπŸ˜ƒ

2 thoughts on “Roasted Sweet Tater Salad

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