Roast Potato Salad

Roast Potato Salad

Recipe courtesy: Live Lighter

Ingredients

1 medium sweet potato, peeled and cut into 3cm chunks

4 medium potatoes, skin on, chopped into 3 cm chunks

2 tbs olive oil

pepper, to taste

1 clove garlic, optional

2 tbs low-fat mayonnaise

1 tbs wholegrain mustard

2 stalks celery, finely chopped

2 spring onions (including green tops), finely chopped

1 handful baby spinach leaves

Directions

Preheat oven to 200°C and cover a large baking tray with baking paper.

Spread the sweet potatoes and potatoes on the tray, add the oil and pepper and mix around so they are all coated. If using garlic, wrap in foil and add to the tray. Roast for 30 minutes until vegetables are soft in the middle and browning on the outside. Take out of the oven to cool.

In a large bowl mix together the mayonnaise, mustard and roasted garlic (if using). Add the celery, spring onions and baby spinach.

Once the potatoes and sweet potatoes have cooled, add to the other ingredients and mix well.

Nutrition Information

per serve                                 per 100g

Energy             1100 kJ            477 kJ

Protein             5.4 g                2.3 g

Fat, total         12.2 g               5.3 g

— saturated    0.9 g                0.4 g

Carbohydrate 30 g                 13 g

— sugars         6.3 g                2.7 g

Sodium           187.2 mg         81.2 mg

Fibre               4.9 g                2.1 g