Easy / Prepare ahead
Preparation time: 15 minutes
Cooking time: 40 minutes
500g (1lb 2oz) each new (left whole) and sweet potatoes, cut into chunks 50g (2oz) black olives 3tbsp capers, drained and rinsed 3 roasted red peppers (from a jar is fine), sliced into strips large handful flat-leaf parsley, chopped 1tbsp wholegrain mustard 1tbsp sherry vinegar 3tbsp olive oil, plus extra for roasting
½ shallot, very finely chopped 1tsp sugar
1 Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Toss the potatoes in a little oil, scatter over sea salt and roast for 35 to 40 minutes, until crisp and golden. Add the olives, capers, peppers and parsley.
2 Whisk together the mustard and vinegar, slowly adding the oil until you have a smooth dressing. Stir in the shallot and sugar, season and toss through the salad. If serving at room temperature, allow the potatoes to cool before mixing with the other ingredients.
Per serving: 224 calories, 8g fat (1g saturated), 38g carbohydrate