Roasted Potato Salad with Dill Cashew Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 Dill and/or chives, fresh
  • 3 cloves Garlic
  • 2 cups Purple potatoes
  • 1 Red onion
  • 2 cups Red potatoes
  • 2 cups Sweet potatoes
  • 1 tsp Thyme and dried rosemary, dried
  • 2 cups White potatoes

• Condiments

  • 1 Cashew dressing + add

• Baking & Spices

  • 1 Sea salt

• Oils & Vinegars

  • 1 tsp Coconut oil

Found on thehealthfulideas.com

Ingredients

• Cashew Dressing + add 2 tsp dried dill (or 2-3 tbsp fresh)
• 2 cups diced red potatoes, peeled if not organic (the same goes for the rest of the potatoes)
• 2 cups diced white potatoes
• 2 cups diced purple potatoes
• 1 red onion, chopped
• 3-4 cloves garlic, chopped
• 2 cups diced sweet potatoes
• 1 tsp each dried thyme and dried rosemary
• sea salt, pepper
• 1 tsp coconut oil, melted
• fresh chopped dill and/or chives for decoration (optional)

Directions

• Make the cashew dressing following this recipe but at the end blend or stir in the dill and set aside. (you wont need the whole thing, keep the rest in the fridge)
• Preheat your oven to 200C (400F).
• Line a baking tray with parchment paper. Put the potatoes, onion, and garlic on the tray (youll add the sweet potatoes later, the normal ones cook longer).
• Season with thyme, rosemary, salt, and pepper and toss to coat.
• Add the coconut oil, toss again to coat evenly and put into the oven.
• Roast for 20 minutes, then add the sweet potatoes, season with a pinch more of salt, and pepper and add coconut oil if needed and toss.
• Roast for 40-45 more minutes or until tender, tossing once or twice.
• Take them out of the oven and let them cool before coating with the cashew dressing.
• Pour the cashew dressing over the potatoes (1/4 - ½ cup) and mix to coat everything.
• Store in the fridge in an airtight container for 3-4 days.