Roasted Potato Salad
Prep: 15 mins
Cook: 30 mins
Serves: 4
This tasty potato salad is a little bit fancy


  • 1 medium sweet potato, peeled and cut into 3cm chunks
  • 4 medium potatoes , skin on, chopped into 3 cm chunks
  • 2 tbs olive oil
  • pepper, to taste
  • 1 clove garlic, optional
  • 2 tbs low-fat mayonnaise
  • 1 tbs wholegrain mustard
  • 2 stalks celery, finely chopped
  • 2 spring onions (including green tops), finely chopped
  • 1 handful baby spinach leaves


  1. Preheat oven to 200°C and cover a large baking tray with baking paper.
  2. Spread the sweet potatoes and potatoes on the tray, add the oil and pepper and mix around so they are all coated. If using garlic, wrap in foil and add to the tray. Roast for 30 minutes until vegetables are soft in the middle and browning on the outside. Take out of the oven to cool.
  3. In a large bowl mix together the mayonnaise, mustard and roasted garlic (if using). Add the celery, spring onions and baby spinach.
  4. Once the potatoes and sweet potatoes have cooled, add to the other ingredients and mix well.

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

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Nutrition Information

per serving per 100g
Energy 1100 kJ 477 kJ
Protein 5 g 2 g
Fat, total 12 g 5 g
— saturated 0.9 g 0.4 g
Carbohydrate 30 g 13 g
— sugars 6 g 3 g
Sodium 187 mg 81 mg
Fibre 5 g 2 g

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Comments (2)

  • Avatar

    Easy and tasty. It’s surprising how the relatively small amount of mayonnaise and mustard goes a long way to coat the ingredients!
    Catherine Munster
    Posted on: 16 Sep 19

  • Avatar

    Awesome and really easy
    Katy Woodvine
    Posted on: 21 Apr 15

Rating (1 ratings)