Ingredients
- 5-7 small or medium potatoes
- 1½ cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Sea salt and ground black pepper
- 3 tablespoons Greek yogurt, plain
- 1 tablespoon light or regular mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon grainy mustard
- ¼ teaspoon ground coriander (optional)
- 2 medium radishes, chopped
- 2 tablespoons green onion, chopped
Directions
Rinse and scrub your potatoes and place them in a large pot. Top with cold water until just covered and place on high heat until boiling. Reduce heat and cook until tender. Stick a knife in the center of a potato—it should slide off easily when done. Drain and set aside to cool when fully cooked; cut in quarters. Meanwhile, toss butternut squash cubes in 2 tablespoons of olive oil and ½ teaspoon each of sea salt and pepper. Roast for 15-20 minutes at 400°F, or until tender. You don’t want it to get mushy, just soft. While cooking, prepare your dressing in your serving bowl. Add Greek yogurt, mayonnaise, vinegar, mustard, coriander, and a healthy pinch each of salt and pepper. Whisk and taste, adjust seasoning and consistency as desired. Add squash, quartered potatoes, radishes, and green onion to the bowl and toss. Serve immediately.