Servings: 4 as a side dish
Ingredients
Salad
- 2 lbs red potatoes
- 1 tbsp coconut oil, melted
Dressing
- 1/4 cup fresh dill, chopped
- 2 cloves garlic, minced
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 tbsp tahini
- 1 tbsp Dijon Mustard
- 1/4 tsp salt
- 1/4 tsp ground pepper
Instructions
- Preheat oven to 350ºF
- Wash and cut potatoes into small chunks with skin on.
- Place in large bowl, drizzle with coconut oil and toss until potatoes are completely coated.
- Spread potatoes onto baking sheet and roast for 30 – 45min or until tender. Let cool completely.(Potatoes can be roasted the day before)
- In large bowl, whisk together dressing ingredients, add completely cooled potatoes and mix well.
- Store in refrigerator and serve cold.
Notes
Recipe adapted from Joyous Health Cookbook
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