(FID) / GF / Low Amines / Med Sals / MSG Free

Roasted Potato and Sweet Potato Salad (S)

For 4 People you need

  • 1 SWEET POTATO  peeled and chopped (1-2 cm)
  • 4 Potatoes, peeled, chopped (1-2 cm)
  • 2 tablespoons canola, rice bran or other suitable oil
  • 2 garlic cloves
  • 1/3 Cup of Ranch Dressing or home made mayonnaise
  • 2 stalks Celery,
  • 2 spring onions/shallot stems  chopped
  • Optional 1 Tablespoon of  chives
  • Optional add a handful of sliced   SNOW PEAS blanched but still crispy

How to

  1. Preheat oven to 200°C and cover a large baking tray with baking paper.
  2. Spread the sweet potatoes and potatoes on the tray, add the oil and garlic mix around so they are all coated tray. Roast for 30 – 45  minutes until vegetables are soft in the middle and browning on the outside. Take out of the oven to cool.
  3. In a large bowl mix together with the ranch dressing or mayonnaise, celery, spring onion or chives
  4. Once the potatoes and sweet potatoes have cooled, add to the other ingredients and mix well.
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