Roasted Potatoes in Maple Dijon Vinaigrette

Pictured here is the main dish variation.  Yum!

This hearty salad has a sweet, sour and herbal taste, giving it that comfort food flare. The vinaigrette is a real winner when we want to please all doshas and all tastes. To make this salad a main dish, add fresh tomatoes and steamed kale or chard.  You can also add a boiled egg or fresh goat cheese. Serve with generous amounts of fresh herbs.

Makes: 4 servings

Roasted Potatoes Ingredients: 

1 cup mini potatoes

5 to 8 tsp ghee, at room temperature

2 tsp lemon juice

2 tsp red pepper flakes

        Salt 

Directions:

Preheat the oven to 475 F.  In a large bowl, combine well all ingredients, except the potatoes. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides

Vinaigrette Ingredients:

5 tsp grapeseed oil

2 tbsp apple cider vinegar 

1 tbsp Dijon mustard

3 tsp maple syrup

1 tsp tamari sauce

¼ tsp black pepper

handful fresh basil

Handful fresh cilantro

Directions:

Chop all the fresh herbs, mix together the rest of the ingredients and pour over the roasted potatoes. Serve warm or cold.  

Variation – add to the above dish:

½ cup cherry tomatoes, sliced in half

2 cups swiss chard or kale, chopped

3 boiled eggs, quartered

OR 

1 cup soft goat cheese