Warm baked potato salad

Ingredients for 2 servings:

• 10 small potatoes
• 2 onions, red
• 2 tbsp vegetable oil
• 1 tbsp, leveled salt
• 1 tbsp, leveled pepper
• 1 tsp rosemary, ground
• 2 tbsp walnut oil
• 2 tbsp apple cider vinegar, vegan
• 1 tbsp agave syrup
• 1 tsp mustard
• salt and pepper
• 30 g sunflower seeds
• 3 handfuls of spinach

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegan, with spinach and sunflower seeds

Preheat the oven to 220°C (top/bottom heat). Wash the potatoes and cut into 4 or 6 wedges, depending on their size. Cut each onion into 8 wedges. Mix the oil, salt, pepper, and rosemary in a bowl. Add the potatoes and onions and toss until well coated with the marinade. Place on a baking sheet and bake for 35 minutes. During the last 5 minutes, sprinkle the sunflower seeds on the baking sheet. Wash the spinach and roughly chop into bite-sized pieces. Mix the dressing ingredients well. When the potatoes are done, mix the spinach with the dressing in a large bowl, then stir in the potatoes. Serve while still warm.