Summer to me means picnics, meals eaten outside, and fun! So, what better meal to eat outside with friends and family than potato salad? There’s something inherently wholesome about potato salad. It’s a family classic for good reason- it’s easy to make, meaning it’s perfect for crowds, and it has a nice amount of starch and complex carbs to fuel a fun-filled day.


To give my potato salad a little more nutritional power, I added brussel sprouts, green beans, and tofu. I love a good crunch in my potato salad, so I added radishes, which added the perfect spicy bite and fresh crunch! This salad is elevated slightly with the addition of fried tofu. Not only does it provide a good amount of protein to the salad, but by coating it in flour and frying it, it transforms this salad into a substantial, dinner-worthy meal!


Black sesame seeds are not just a delicious, colourful garnish, they are serious health boosters! They have been proven to balance hormones, burn fat, and are loaded with antioxidants and anti-inflammatory properties. Brussel sprouts are also incredibly beneficial- they contain protein, fiber, vitamin C, vitamin K and manganese. They also add a vibrant colour and additional texture to this light, fresh tasting salad.


Summer should be about fun with loved ones, and spending as much time outside as possible! So, the next time you need a quick dinner option, try this salad. You’ll have more time to spend running around in the backyard, and more energy to be able to do so! Remember, eat well to live well!

Sweet & Purple Potato Salad with black sesame Tofu
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Course: Appetizer
  • 2 sweet potatoes, sliced into medallions
  • 3 purple potatoes, sliced into medallions
  • 14 baby brussel sprouts, halved or quartered
  • Handful green beans
  • coconut oil
  • Himalayan pink salt
  • 12 white and red radishes, diced finely
For Tofu:
  • 1/2 pack pack Tofu diced
  • black sesame
  • rice flour
  • coconut oil
  • Himalayan pink salt
  1. Preheat oven to 185C (400F)

    2. Lay the medallions of potatoes evenly onto a baking sheet lined with parchment. Drizzle with a bit of coconut oil and a pinch of salt, and roast for 15-20 minutes, until fork tender. Add the green beans and brussel sprouts to the baking sheet for the last 10 minutes of roasting.

    3. In a bowl, mix together the flour with a pinch of salt. Dice the tofu, and toss liberally in the flour mixture.

    4. Preheat a pan over medium high heat. Add a bit of coconut oil to the pan, and cook until all sides are crispy and golden, about 5 minutes. Don’t crowd the pan- work in batches if you have to!

    5. In a large bowl, toss together the potatoes, vegetables, a bit more salt and coconut oil and the sesame seeds. Serve warm, or refrigerate for up to 8 hours. 

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