Roasted Fingerling Potato Salad with Mustard Greens and Tahini Dressing

Roasted Fingerling Potato Salad with Mustard Greens and Tahini Dressing

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  • 2 pounds fingerling potatoes, thinly sliced or cut in half lengthwise
  • 1/4 cup avocado or coconut oil, divided (see note)
  • 1 1/4 teaspoons salt, divided
  • 1 red onion, cut into half moons or diced
  • 1 to 1 1/2 bunches mustard greens, chopped
  • 2 teaspoons tamari, divided
  • 1 teaspoon mirin
  • 2 to 3 tablespoons tahini
  • 1 tablespoon apple cider vinegar
  • 1/3 cup water
  • 1 teaspoon honey
  • 1/2 teaspoon pepper


Preheat oven to 400° F. Toss potatoes in 1 tablespoon oil and 1/2 teaspoon salt. Roast sliced potatoes in a single layer on a baking sheet for 10 to 15 minutes, until tender and lightly browned. If using halved potatoes, roast for 25 to 35 minutes, until lightly browned.

Meanwhile, heat a skillet over medium-high heat and add 1 tablespoon oil, red onions and 1/2 teaspoon salt. Sauté onions for 3 minutes, then turn the heat down to medium. Add mustard greens, 1 teaspoon tamari and mirin. Cook mustard greens and remove from the heat.

Whisk together tahini, vinegar, remaining 1 teaspoon tamari, water and honey in a small pot. Heat over low until warmed; slowly add remaining 2 tablespoons oil. Whisk in remaining 1/4 teaspoon salt and pepper; taste and adjust seasonings to your preference. Keep warm until serving.

When potatoes are done, mix with sautéed onions and greens. Serve with dressing drizzled over the top.

Special notes:

You may also use a blend of olive and sunflower oil.

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