Roasted Potato Salad


Roasted Potato Salad

Recipe Level: Creative | Recipe Speed: Average | Season: All | Type: Starchy Side | Diet: V or Veg (depending on the mayo you choose)/GF

Roasting the potatoes instead of boiling them concentrates the flavor, and makes the potato salad extra sweet and delicious. If you eat bacon, don't be afraid to add some. 

  • new potatoes or fingerling potatoes
  • olive oil
  • salt and pepper to taste
  • mayo (or vegan mayo)
  • 1 teaspoon Dijon mustard
  • 1 squeeze lemon juice
  • the tops of 4 scallions, sliced into rounds
  1. Preheat the oven to 400-degrees.
  2. Cut the potatoes into similar-sized pieces, spread them on a baking sheet, toss with olive oil, and sprinkle with salt and pepper.
  3. Roast the potatoes until they're tender. Remove from the oven and let cool.
  4. Mix the potatoes with mayo, mustard, lemon juice, and more salt and pepper as needed. 
  5. Garnish the potato salad with scallion greens.