Roasted Red Potato Salad
This week will be a fairly light posting week due to the fabulous and long-awaited Thanksgiving holiday. I have a *scrumptious* recipe for you today and then another installment of my gift guide on Friday – it’s a yummy one, so be sure to check it out.
If you haven’t already filled up your Thanksgiving menu, I suggest adding this potato salad to it. And even if you have filled it up, you can bump off yet another corn recipe to make way for this one. I honestly nearly ate the entire batch in one sitting – it’s that good. While I’m all for mashed potatoes and gravy, I don’t think anyone would be disappointed if you made this as your potato dish instead.
The vegan mayo (I used Earth Balance’s olive oil mayo) paired with the Dijon mustard gives it the classic creaminess and tanginess you expect from potato salad, but the roasted red potatoes and dill take it to the next level of flavor and refinement. I kept the ingredients list very simple because I wanted the lightly smoky roasted flavor to really shine, and I wanted the dill to take center stage. I think I achieved both of those goals with this recipe.
If it sticks around longer than ten minutes, you can refrigerate it for up to three days, but honestly, it won’t make it that long. If it gets a little dry after sitting for a day or two, mix in about 1-2 tablespoons more of mayo and it will be as good as new. If you don’t serve it at Thanksgiving, I still highly recommend you try it out sometime this winter. The roasted element really transforms it from a dish I enjoy at summer potlucks to a delicious winter meal accompaniment.
- 2½ lbs Red Potatoes
- 1 tbsp Olive Oil
- ¼ + ⅛ tsp Salt, separated
- ½ cup Vegan Mayo
- 1 tbsp Dijon Mustard
- 1 tsp Sriracha
- 2 cloves Garlic, minced
- 1 tbsp Dried Dill
- ⅛ tsp Pepper
- Preheat the oven to 425 degrees F. Clean the potatoes and cut into 1" cubes. Toss in a large bowl with olive oil and ¼ tsp of the salt. Lightly grease a large cookie sheet and spread the potatoes on it in an even layer. Roast for 20 minutes, toss, and roast 15 minutes more. Remove from oven and let cool.
- In a large bowl, mix together the mayo, mustard, sriracha, garlic, dill, pepper, and ⅛ tsp of the salt. Add the potatoes and mix well. Serve or store in an airtight container in the fridge for up to 3 days.