Turmeric-Garlic Potato Salad
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 compliments the roasted flavor of this dish. By adding cabbage, the textures in this potato salad are complex as crunchy meets crispy and soft. 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.
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
Preheat oven to 400 degrees F. 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. Prepare turmeric sauce by whisking sauce ingredients together in a medium bowl until thoroughly blended. Place cooled potatoes in a large serving bowl and add shredded cabbage. Fold in sauce until salad is coated evenly.
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