Potato Salad

Potato Salad with Spiced Yoghurt Dressing
Potato Salad contains a good amount of prebiotics (fibre) from a variety of sources for good gut health and monounsaturated and polyunsaturated or “good” fats for a healthy heart!
A perfect meal for recovery from pole or aerials as it contains high amounts of carbohydrate and protein: the macronutrients (“macros”) needed to refuel muscle glycogen stores and to repair muscle.
Salad
- 700 g baby potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon whole cumin seeds
- 2 cans of lentils, drained and rinsed
- 1/4 red onion, finely sliced
- Handful coriander leaves, torn
- 4 handfuls of baby spinach leaves
Dressing
- ½ cup plain unsweetened yoghurt (eg. plain low-fat Greek yoghurt or plain unsweetened soy yoghurt for a dairy-free alternative)
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
- 1/2 teaspoon curry powder
- 2 cloves garlic, crushed
- Salt to taste
Method
- Preheat oven to 200°
- Cut any larger potatoes so that they are all similar in size.
- Place onto an oven tray, drizzle with olive oil, scatter over cumin seeds and season with salt and pepper.
- Roast 30-35 minutes – turning once or twice – or until golden brown and tender.
- Remove from the oven and set aside to cool slightly.
- Combine all the curried yoghurt dressing ingredients in a small bowl and mix well.
- Toss lentils, red onion, coriander, spinach and dressing through cooked potatoes.
- Serve!