large orange sweet potato, peeled and cut
into 2.5cm cubes
Heat oil in a large pan, add new
potatoes and sweet potato, cook until lightly browned and just
tender, drain on absorbent paper. Combine potatoes in a bowl with
celery and spring onions. Add combined French dressing,
parsley, mustard and dill, toss gently. Arrange salad on bed of shredded
red cabbage. Serve warm or cold.