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Tangy Dill Dijon Roasted Potato Salad By This is a just potato salad withou…

๐ŸŒฑTangy Dill Dijon Roasted Potato Salad๐ŸŒฑ

By cookingforpeanuts

This is a just potato salad without all the extras. The dressing pairs perfectly with the roasted potatoes.
โœ…Preheat oven to 400F.
โœ…Cut 1-1/2 lbs baby yellow potatoes into halves or quarters.
โœ…Toss the potatoes in 1 tbsp + 1 tsp olive oil. โœ…Spread the potatoes out onto a baking sheet and season with salt and black pepper.
โœ…Roast for 35 to 40 minutes, tossing the potatoes about every 12 minutes.
โœ…Roast the potatoes until fork tender, browned and crispy.
โœ…Meanwhile, make the dressing: whisk 1/2 cup vegan mayonnaise, 1/8 cup freshly chopped dill, 1 tbsp red wine vinegar or apple cider vinegar, juice of 1/4 lemon, 1/2 tablespoon Dijon mustard, 1/4 cup chopped red onion, salt to taste. (Add a bit of maple syrup to dressing if desired.) โœ…Once the potatoes are cooked, remove from oven. Transfer to a large bowl and set aside to cool.
โœ…Toss with desired amount of dressing. Add a few turns black pepper and salt to taste. Serve at room temperature or chill in the refrigerator for 30 minutes before serving.
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