Sweet Potato & New Potatoes with Fancy Tomato Dressing

Hello!

Enjoying Summer? I am! I made griddled chicken last night and along with steamed broccoli florets & julienned red pepper I made a lovely potato dish with a spikey dressing that started off with an Italian vibe and then wandered off.

If you've got a blender, or a good handheld stick - you can make this quickly - and it will transform spuds and butternut squash - I think it would work as a salad dressing and even a pasta sauce with some shaved parmesan, whole olives & extra fresh ripped basil!

To the recipe and don't spare the horses madam!
Ingredients

I used:

1 medium sweet potato
10 new potatoes, various sizes

1 large, tasty, very ripe tomato
1/4 red onion
8 - 10 black olives (in oil) - but you can use kalamata - they need to be pitted
4 dsrt spoons olive oil (I use a mix of hemp/linseed/olive oil but you might not like the taste or have this lot to hand - so olive oil is perfectly lovely).
Sea salt - good pinch
Cider Vinegar
Chilli flakes (optional)
Basil leaves (optional)
Garlic Clove (optional)
Agave syrup (optional)

Get chopping!

• Chop the newies lengthwise into threes, more if they're a bit big and do the same with the sweet potatoe - there's no real reason to do this - just aesthetics. Put them onto cook in boiling water - they'll take around 8-10 mins if you chop them small enough.

• Rough chop the onion and if you're using one, the garlic clove. Set aside in a bowl with the oil and chilli flakes. This will take some of the 'heat' out of the raw onion. 

• Rough chop your other ingredients (except the basil) and put them into your food processor along with your soaked onion and oil mixture, a teaspoon of cider vinegar, sea salt and whizz! Wheeeee....

• If it's a bit thick, add some more oil or another chopped tomato if you are watching calories.
• If it needs to be a little sweeter - add a few drops of agave syrup.

• Drain the potatoes.
• Spoon your lovely tomatoey mulch over the hot spuds - you can use as much or as little as you like - I like a lot. 
• Save the rest for something else in the week, I'm going to mix it with quinoa and eat it with makerel fillets for supper. You can do something much more exciting with it. If you do - let me know!

Pic Ref:
http://makingthymeforhealth.com/wp-content/uploads/2013/07/Sweet-Potato-Wedges-with-Lemongrass-Yogurt-Dip-20.jpg