party potato salad with fresh dill
Potatoes are a delicious whole food that make a great side dish. However, potato salads are usually loaded with creamy dressings that don't leave me feeling well after. This is a simple side salad that I think works great if you are hosting dinner or if you want to put it in the fridge and eat it cold throughout the week!
- 2 medium sized sweet potatoes, diced
- 1 small bag of Yukon gold potatoes (about 10) sliced
- 1/2 cup of shredded carrot
- 2 tablespoons of olive oil
- 1 tablespoon of tahini
- 1 tablespoon of fresh dill
- Dash of salt to taste
Preheat oven to 350 degrees.
On two separate pans lined with parchment paper, spread out the sweet potatoes and yellow potatoes (you are separating them because the gold potatoes cook slightly faster)
Drizzle 1 tablespoon of olive oil over each pan of potatoes, spread evenly.
Bake the sweet potatoes for 25 minutes and the gold potatoes for 20 (or until the potatoes are soft and you can easily stick a fork in them)
Once the potatoes are all cooked, let them cool off.
In a big bowl, mix the potatoes together with the shredded carrot, tahini, salt and dill.
Serve warm or cold!