Potatoes are versatile and packed full of nutrients: a perfect side dish. Think outside the typical, rich potato salad to create this lightened up, non-traditional version. Unexpected flavors including turmeric and tahini blend together in a fresh sauce that complements the roasted flavor of the potatoes. By adding cabbage, this potato salad gets crunchy. Roast these small potatoes with the skin on then serve with a light, tangy, antioxidant-packed sauce for an irresistible side-dish sure to please. The fiber from the veggies and the yogurt’s probiotics lead to good gut health.
1 lb. fingerling potatoes, halved lengthwise
2 Tbs. olive oil
½ tsp. kosher salt
½ tsp. freshly ground black pepper
1 cup shredded purple cabbage
½ cup plain yogurt (2% or full-fat)
2 tsp. tahini paste
1 tsp. ground turmeric
2 cloves garlic, minced
2 tsp. apple cider vinegar
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
1. Preheat oven to 400 degrees F.
2. Place potatoes in a glass baking pan, add olive oil, salt and pepper and toss to coat. Roast in the oven for 30 minutes, flipping once, until potatoes are brown and skins are slightly crispy. Set aside to cool.
3. Prepare turmeric sauce by whisking sauce ingredients together in a medium bowl until thoroughly blended.
4. Place cooled potatoes in a large serving bowl and add shredded cabbage. Fold in sauce until salad is coated evenly.