This hearty and filling dish is a lovely take on a classic potato salad. The roasted sweet potato adds a whole new element, plus more fiber than the usual white potatoes. The dense fiber of green beans makes this a gut healthy addition to any meal. Serve with grilled chicken, steak, or fish and a bright arugula salad.
Sweet Potato, Japanese White preferred but orange ok too, 2 large, cut into large-bite sized cubes
Green Beans, large handful, topped
Mayo, we love this avocado mayo
Turmeric, 1/8 tsp, for color
Garlic, one medium clove, grated fine
Chives, about 3TB minced
Parsley, minced, about 3TB
Sea Salt & Pepper
Heat oven to 400, toss sweet potatoes in avocado or olive oil & sea salt, roast till toasty on all sides. Allow to cool.
Steam green beans till just tender, then blanche in cold water to retain color. Cut in half or bite-sized pieces.
Make the mayo sauce: mix about 2 parts mayo with 1/2 part dijon, the grated garlic, salt and pepper. Taste this, it’s flexible in amounts. It should have nice spike of dijon, a garlicky finish and be salty enough to flavor the potatoes. You want enough for them all to have a light coat, not too much that its overpowering, just enough so that the potatoes don’t feel dry.
Toss the beans, potatoes, mayo mix, chives and parsley. Taste the whole mix for salt and pepper. Enjoy!