Tangy Dill Dijon Roasted Potato Salad
Ingredients
Roasted potatoes
- 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 fresh dill, chopped
- 1 tablespoon red wine vinegar or apple cider vinegar
- Juice of 1/4 lemon
- 1/2 tablespoon Dijon mustard
- 1/4 cup red onion, chopped
- Salt to taste
- Maple syrup (optional, to taste)
Preparation
Preheat oven to 400 degrees Fahrenheit.
Cut 1-1/2 pounds baby yellow potatoes into halves or quarters.
Toss the potatoes in 1 tablespoon plus 1 teaspoon 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.
Roast until the potatoes are fork tender, browned, and crispy.
Meanwhile, make the dressing by whisking together 1/2 cup vegan mayonnaise, 1/8 cup chopped fresh 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, and salt to taste. Add maple syrup if desired.
Once the potatoes are cooked, remove them from the oven.
Transfer the potatoes to a large bowl and set aside 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.
