Ingredients:
- 5 small-medium red skin potatoes
- 1.5 cups, sweet potatoes, peeled and cubed
- 2 Tbsp Olive oil (for the sweet potatoes)
- 3 Tbsp Greek yogurt, plain
- 1 Tbsp Vegan Mayo
- 1 tsp grainy mustard
- 1 Tbsp white vinegar
- Sea salt & ground black pepper
- 1/4 tsp coriander
- 2 Tbsp green onion, chopped
- 2 radishes, chopped
Instructions
- Preheat oven to 400 degrees and position a rack in the center of the oven.
- Rinse and scrub your potatoes and place them in a large saucepan or pot. Top with cold water until just covered then place on high heat until boiling. Reduce heat slightly and cook until tender. Stick a knife in the center of a potato – it should slide off easily when done. Once fully cooked, drain and set aside to cool. Then quarter.
- While potatoes are cooking, prepare your sweet potatoes. Toss peeled sweet potato cubes in 2 Tbsp olive oil and 1/2 tsp each sea salt and pepper. Roast for 15-20 minutes, or until just tender. You don’t want it to get mushy, just soft.
- While cooking, prepare your dressing in your serving bowl. Add Greek yogurt, mayo, vinegar, mustard, coriander and a healthy pinch each of salt and pepper. Whisk and taste – adjust seasonings as desired.
- Add squash, quartered potatoes, radishes and green onion to the bowl and toss. Sample and adjust seasonings as needed. Serve immediately. Cover and refrigerate leftovers – should keep for several days.