๐ฑTangy Dill Dijon Roasted Potato Salad๐ฑ
By cookingforpeanuts
This is a just potato salad without all the extras. The dressing pairs perfectly with the roasted potatoes.
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Preheat oven to 400F.
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Cut 1-1/2 lbs baby yellow potatoes into halves or quarters.
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Toss the potatoes in 1 tbsp + 1 tsp olive oil. โ
Spread the potatoes out onto a baking sheet and season with salt and black pepper.
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Roast for 35 to 40 minutes, tossing the potatoes about every 12 minutes.
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Roast the potatoes until fork tender, browned and crispy.
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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.) โ
Once the potatoes are cooked, remove from oven. Transfer to a large bowl and set aside to cool.
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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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