Originally published at Occasionally Eggs
Roasted Potato Salad
This fresh take on the tired potato salad could be a light meal all by itself. See how all these delicious ingredients combined deliver great flavor—and nutrients.
Yield: 4 Servings
255 calories; 6 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 66 mg cholesterol; 307 mg sodium. 721 mg potassium; 21 g carbohydrates; 3 g fiber; 1 g sugar; 29 g protein;25 mg vitamin c; 11 mg niacin equivalents; 1 mg vitamin b6; 20 mcg folate; 30 mg calcium; 2 mg iron
- 2.25 lbs. new potatoes
- 1 tablespoon avocado or olive oil
- 1 teaspoon sea salt
- 2 cups cooked French lentils
Tip: Any kind of lentils will work. – French lentils hold their shape a bit better than most other types of lentils!
- 2 cups fresh spinach – coarsely chopped
- 1/3 cup extra virgin olive oil
- 1/4 cup dill, finely chopped
- 1/4 cup chives, finely chopped
- 2 tablespoons white wine vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon honey or maple syrup
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Preheat the oven to 400°F/200°C and line a baking tray with parchment paper.
- Scrub the potatoes and cut any larger ones so that they’re all roughly the same size (about the size of a golf ball).
- Coat with the avocado/olive oil and salt and roast for 50-60 minutes, or until golden.
- To make the dressing, add all the ingredients to a small bowl or jar and stir to combine.
- To assemble the salad, place the hot potatoes in a large bowl with the lentils and spinach.
- Pour the dressing over top and stir until the potatoes are fully coated with dressing and the spinach is wilted.
Serve warm or cold. It will keep in the fridge for up to three days.