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Ingredients
- 4-6 medium to large red potatoes (diced)
- coconut oil cooking spray
- sea salt and pepper (to taste)
- 2/3 cup celery (diced)
- 1/2 cup green onions (diced)
- 1/3 cup fresh parsley (chopped)
- 4-6 oz plain coconut milk yogurt
- 1 lemon (juiced)
- 1/2-1 tsp garlic salt (to taste)
- 1 tsp dried or fresh dill (chopped)
- 1/4 tsp dried mustard (or 1 tsp dijon mustard)
- 2 tbsp raw honey or maple syrup
Ingredients
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Instructions
- Preheat oven to 425ºF.
- Place potatoes on a parchment lined baking sheet. Spray with coconut oil spray, salt and pepper generously. Roast for 25-30 minutes, or until very tender. Cool completely.
- In a large bowl, toss together with remaining ingredients.
- For best flavor, refrigerate overnight before serving.
Recipe Notes
Tasty twists:
* Add 1/2 cup chopped bacon, 1/4 cup dried cranberries and 1/4 cup dried toasted walnuts.
* Try this dish with sweet potatoes, instead of red potatoes
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