Author Notes
This is a veg-packed version of potato salad. There's chickpeas, tomatoes, feta and red onion mixed in there, but the crispy, roasted Brussels sprouts are what make this salad amazing! —The Swirling Spoon
Ingredients
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400 grams
waxy potatoes, diced into 2 cm cubes
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300 grams
Brussels sprouts, sliced in half lengthways
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1 tablespoon
smoked paprika
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420 grams
can of chickpeas, drained
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250 grams
cherry tomatoes, sliced in half
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1/2
red onion, thinly sliced
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160 grams
greek yoghurt
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2 teaspoons
Dijon mustard
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1 tablespoon
lime juice
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2 teaspoons
capers in brine, drained
Directions
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Preheat the oven to 180C/350F. Line a baking tray with baking paper and place the potatoes and Brussels sprouts on the tray. Drizzle with olive oil, and sprinkle with smoked paprika. Add salt and pepper to taste. Bake for 40 minutes or until golden, crispy and cooked through.
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To make the dressing, combine the yoghurt, mustard, lime juice and capers in a small bowl.
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Once the potatoes and Brussels sprouts are cooked, scrape them into a large serving bowl, and add the chickpeas, tomatoes, feta and red onion.
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Pour all of the dressing on top and mix together.
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