Tangy Dill Dijon Roasted Potato Salad
Ingredients
- 1-1/2 pounds baby yellow potatoes
- 1 tablespoon plus 1 teaspoon olive oil
- Salt
- Black pepper
Dressing
- 1/2 cup vegan mayonnaise
- 1/8 cup freshly chopped dill
- 1 tablespoon 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
- Maple syrup to taste (optional)
Preparation
Preheat oven to 400 degrees Fahrenheit.
Cut the potatoes into halves or quarters.
Toss the potatoes in the olive oil.
Spread the potatoes out onto a baking sheet and season with salt and black pepper.
Roast for 35 to 40 minutes, tossing the potatoes every 12 minutes, until fork tender, browned, and crispy.
Meanwhile, make the dressing by whisking together the vegan mayonnaise, chopped dill, vinegar, lemon juice, Dijon mustard, chopped red onion, and salt to taste.
Once the potatoes are cooked, remove them from the oven and transfer to a large bowl to cool.
Toss the cooled potatoes with the desired amount of dressing.
Add a few turns of black pepper and salt to taste.
Serve at room temperature or chill in the refrigerator for 30 minutes before serving.
Tips
Add a bit of maple syrup to the dressing if desired for added sweetness.
