Festive Potato Salad

Ingredients

• 3 pounds yellow potatoes washed and cut in bite sized pieces
• 1 large sweet potato washed and cut in bite sized pieces
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 3 red bell peppers seeded, stemmed and chopped in bite sized pieces
• 1 head broccoli chopped into small florets
• Olive oil spray
• 3 scallions chopped green and white parts
• 2 celery stalks chopped small
• 1/2 cup toasted walnuts chopped
• 1 cup frozen peas defrosted
• 1/2 cup chopped parsley
• 1 cup Forager Project Unsweetened Plain Cashewmilk Yogurt
• 2 tablespoons maple syrup
• 1 lemon juiced
• 2 pinches of salt
• Black pepper to taste

Prep

• Preheat oven to 400º F
• On a large sheet pan add potatoes, sweet potatoes and 2 tablespoons olive oil, salt and garlic powder. Toss well until coated and spread in a single layer. Roast for 20 minutes, flip and roast for 10 more. Check that potatoes are fork tender and browned and crispy. Let it cool and set aside.
• On another sheet pan add broccoli and red peppers spray a light coating of olive oil, toss well and bake for 20 minutes turning once halfway. Let it cool.
• Make dressing by combining Forager Project Unsweetened Plain Cashewmilk Yogurt, lemon, maple syrup and salt and mixing until smooth.
• In a large bowl combine roasted potatoes and sweets, roasted broccoli and peppers, celery, scallions, walnuts, peas and parsley. Pour dressing over the top and mix until well combined.
• Enjoy! Can be stored up to 3-4 days when stored covered in refrigerator.