This ain’t your mama’s potato salad – there’s no mayo in sight. Roasted Potato Salad is delicious served warm or cold, so it’s perfect for picnics or potlucks. The recipe is vegan as written, but non-vegans might want to experiment by topping with a little feta cheese – I haven’t tried it, but I think it would be a good addition.

You can play around with the ingredients if you like – sometimes I use roasted red peppers instead of fresh, or I might substitute sundried tomatoes for the olives. You can also serve this on a bed of mixed greens or arugula to make it more of a true “salad.”

Enjoy!

Roasted Potato Salad

Ingredients

• 2 T Dijon mustard
• Juice from one lemon (about 1/4 cup)
• 1/4 c Extra Virgin Olive Oil
• 1/2 tsp Kosher salt
• 1/4 tsp freshly cracked pepper
• 1 tsp dried oregano
• 1 1/2 pounds baby Yukon gold or similar potatoes, halved
• 1 red bell pepper, diced into 1-inch pieces
• 1/4 cup Kalamata olives, pitted and halved (optional)

Instructions

Heat oven to 375 degrees. Prepare a rimmed baking sheet with non-stick foil or parchment paper.

Combine mustard, lemon juice, olive oil, salt, pepper, and oregano in small bowl. Whisk until it makes a thick and creamy dressing. Set aside 1/4 cup.

Combine potatoes and peppers in a medium-sized bowl. Add the dressing and stir to coat. Let sit for about five minutes to allow the vegetables to marinate a bit.

Place the vegetables on the baking sheet, making sure to spread them out evenly. Roast for 35-40 minutes or until the potatoes are done, stirring gently halfway through the cooking time.

Remove from oven and place in serving bowl. Add olives, if using. Add the reserved dressing one tablespoon at a time until you have the consistency that you like (I like it a little saucy, but not soupy).

Serve warm or cold.

Tiptoeing into a plant-based diet? You’re welcome here!

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