Roast Potato Salad with Sumac Yoghurt Dressing

Forget about your boring old potato salad, this roast potato salad recipe uses normal & sweet potatoes with a sumac yoghurt dressing to make a tasty dinner!

Course Main Course, Salad

Cuisine Mediterranean

Keyword vegetarian

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 4 servings

Calories 389 kcal

Author Amy

Ingredients

· Olive Oil

· 375 g New Potatoes halved

· 375 g Sweet Potatoes cubed

· 1/2 tbsp Cornflour

· Salt and Pepper

· 100 g Baby Leaf Spinach

· 1/2 Cucumber chopped

· 2 medium Tomatoes chopped

· 1/2 Pomegranate arils removed

Sumac Yoghurt Dressing

· 2 tbsp Lemon Juice

· 1 tbsp White Wine Vinegar

· 1 1/2 tsp Sugar

· 2 cloves Garlic crushed

· 130 grams Greek Yoghurt

· 5 tbsp Olive Oil

· 1/2 tsp Salt

· 1/4 tsp Pepper

· 1/2 tsp Sumac

Instructions

1. Preheat the oven to 210°C, drizzle a little olive oil in a baking tray big enough for the potatoes and place in the oven. Start by par-boiling the potatoes for 10 minutes in heavily salted water. Drain and return to the saucepan, add the cornflour and a sprinkling of salt and pepper. Place the lid on and give the potatoes a good shake to fluff them up a little.

2. Tip the potatoes into the preheated tray and place in the oven. Cook for 30 minutes.

3. While the potatoes cook make your dressing by whisking all of the ingredients together.

4. When the potatoes have finished cooking place the in a large bowl with the spinach leaves. Cover with a tea towel and leave to wilt for a few minutes then tip onto a large plate. Top with the cucumber, tomato, pomegranate and the dressing.

Source https://thecookreport.co.uk

Roast Potato Salad with Sumac Yoghurt Dressing