Lemon & Herb Roast Potato Salad
Lemon & Herb Roast Potato Salad
This lemon and herb roast potato salad is inspired by the classic Danish kartoffelsalat. My version is a fresh and vibrant twist on this beloved dish. Potatoes are a great source of complex carbohydrates and fibre, which provide a slow and steady supply of glucose for sustained energy. Leaving the skin on enhances the nutritional value of potatoes. The skin contains a significant portion of the potato’s fibre, which slows the absorption of glucose into the bloodstream, helping stabilise blood-sugar levels along with helping to keep you feeling full for longer.
Servings
4
Prep time
Cook time
Recipe
Gluten-Free, Vegan
Ingredients
- 800g baby potatoes
- 1 tbsp extra-virgin olive oil
- Good pinch sea salt
- ¼ cup dill, roughly chopped
- Handful parsley, finely chopped
- 3 spring onions, chopped
- ¼ cup olive oil
- ½ lemon, juice and zest
- 1 garlic clove, minced
- 2 tbsp wholegrain mustard
- Good pinch sea salt & pepper, to taste
- 1 heaped tsp raw honey or pure maple syrup
Method
- Preheat oven to 220°C
- Scrub and wash potatoes. Pat dry and cut in half. If any potatoes are too large, cut them into smaller pieces. Toss with olive oil and season with sea salt.
- Place on a baking tray lined with baking paper and bake for 25 mins until they are golden and cooked through.
- Place all dressing ingredients into a jar and shake well.
- Place potatoes in a large bowl and add dill, parsley and spring onions. Drizzle in dressing and season with sea salt and pepper. Toss gently.
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