Potato salad is an awesome addition to a bbq cook up. I’ve loved that starchy, creamy goodness for a long time. I used to make this with sour cream and starchy potatoes but I make a healthier version now that I really love.
1 sweet potato
1 purple sweet potato
1 beetroot (optional)
1 heaped dessert spoon of coconut oil, melted
2oo mls of natural or greek yoghurt
1 heaped dessert spoon of seeded whole grain mustard
1 heaped dessert spoon of honey
Clean and roughly chop vegetables and toss in coconut oil, place onto a lined baking tray and sprinkle with a pinch of salt. Bake at 200 degrees C for around 20-30 mins or until browning a little. Remove from oven and allow to cool.
To make the dressing mix together yoghurt, mustard and honey and pour or drizzle over the top of the vegetable/potato salad. Sprinkle with freshly chopped herbs such as chives or parsley.