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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Combining sweet potatoes with white potatoes gives the classic potato salad a new twist. Serve this on a full moon and celebrate your potential. Ingredients:
note: can be served either chilled, as the classic recipe, or warm. |
2 tablespoons olive oil |
2 large sweet potatoes, peeled and cubed |
4 medium new potatoes, peeled and cubed |
1/2 cup olive oil |
1/4 cup balsamic vinegar |
1/4 teaspoon fennel |
sea salt |
black pepper, freshly ground |
1/2 cup chopped green onions |
3/4 cup chopped celery |
1/4 cup chopped fresh parsley |
Directions:
1. Preheat your oven to 400-degrees F.
2. Toss the sweet and new potatoes in a clay baking dish with 2 tablespoons olive oil and a dash of sea salt.
3. Cover and roast for 20 to 30 minutes, until the potatoes are fork-tender.
4. Place the potatoes in a serving bowl.
5. As they cool, whisk together the 1/2 cup of oil with balsamic vinegar.
6. Add the fennel.
7. Season the potatoes with sea salt and pepper, to taste.
8. Add in the chopped green onions, celery and fresh parsley.
9. Pour the dressing over the warm potatoes and gently mix with a wooden spoon.
10. Serve at room temperature.
11. If not serving immediately, or if preferred, cover and chill.
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