Creamy Potato Salad

Name: Creamy Potato Salad
Prep time: 8 min
Cook time: 40 min
Total time: 48 min
Ingredients: - 4 Potatoes; - 1 Cup Edamame Beans; - 1 Cup Frozen Peas; - 1 Tbsp Olive Oil; - Salt and Pepper; - 1/4 cup Tahini; - 2 Tbsp Dijon Mustard; - 2 Tbsp Lemon Juice; - 1 Tbsp Rice Malt Syrup; - 2 - 3 Tbsp Water; - 1/4 - 1/2 Tsp Garlic Powder; - Pinch of Salt and Pepper; - 3 Cup Spinach; - Garnish: Fresh Parsley and Hemp Seeds

4 steps

Prep:8minCook:40min

A salad so good, it gave me a fright when I first tasted it! The star of the show is the tahini mustard dressing that takes one minute to whip up and is so FLIPPIN’ GOOD you could drink it from the jar.

Updated at: Sun, 03 Sep 2023 22:32:29 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories349.2 kcal (17%)

Total Fat13.9 g (20%)

Carbs46.9 g (18%)

Sugars7 g (8%)

Protein13.4 g (27%)

Sodium425.8 mg (21%)

Fiber9.3 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

Preheat oven to 200°C and grease a glass baking dish.

Step 2

Dice potatoes into cubes (approx 3cm) and spread in the baking dish. Drizzle over olive oil, season with salt and pepper and toss with your hands. Roast in the oven for 30 minutes, turning halfway. Add in the edamame beans and peas and roast for a further 10-15 minutes. Remove from the oven and set aside.

Step 3

Mix all the ingredients for the tahini mustard sauce in a bowl until smooth. Start with 2 tbsp of water and add more if needed.

Step 4

Place spinach in a large salad bowl. Top with the roasted veggies and drizzle over the dressing. Garnish and enjoy! Store in the fridge for 2 - 3 days.