Roasted Potato Salad with Avocado Dressing

5 from 1 vote

Prep Time45 mins

Cook Time30 mins

Total Time1 hr 15 mins

Course: Salad, Side Dish

Servings:

Calories: 286kcal

2 medium red potatoes , peeled and cut into cubes
2 tablespoons extra-virgin olive oil , divided use
Fine sea salt , to taste
1 medium sweet potato , peeled and cut into cubes
4-5 medium radishes , trimmed, sliced, and cut into half moons
3 green onions , white and light green parts only, sliced
1 recipe Glazed Tempeh (recipe follows), cooked well and then crumbled (optional)

In a medium bowl, toss the red potatoes with 1 tablespoon of the olive oil and sprinkle lightly with fine sea salt.
Spread out in a single layer on one of the cookie sheets.
Toss the sweet potato with the remaining tablespoon of olive oil and sprinkle lightly with fine sea salt.
Spread in a single layer on the other cookie sheet. (Keeping the potatoes separate is important, as they will cook at different rates and will have to be removed from the oven at different times.)
Bake for 20-30 minutes, until the potatoes are just soft.
Remove from the oven as ready; the sweet potatoes will likely be cooked first.
Set aside to cool for about 5 minutes.
Meanwhile, place the radishes and green onions in a large salad bowl and set aside.
Once the potatoes are ready, add them to the bowl.

In a mini food processor or Magic Bullet, process the basil and garlic until the basil is finely chopped.
Add the remaining dressing ingredients and continue to process until a thick, creamy texture is achieved. (Add water until your desired thickness is reached; I like it similar to mayonnaise.)
Add the dressing to the bowl with the vegetables and gently toss to coat the potatoes.
Sprinkle with the crumbled tempeh and toss again.
Serve warm or at room temperature. Store, covered, in the refrigerator.