Roasted Potato Salad
If you remember to roast the potatoes the night before, you’ll have these beauties ready to go, and you can add the mix-ins and whip this up in no time.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Roasted Potato Salad
Roasted Potato Salad
If you remember to roast the potatoes the night before, you’ll have these beauties ready to go, and you can add the mix-ins and whip this up in no time.
Servings Prep Time
6 people 30 minutes
Servings Prep Time
6 people 30 minutes
Roasted Potato Salad
Ingredients
  • 1 pound potatoes
  • 1 lemon
  • sea salt and pepper to taste
  • 3-4 sweet pickles
  • 1/2 red onion chopped
  • 1/2 parsley chopped (optional)
  • 1/2 cup unsweetened homemade yogurt or small carton non-dairy store-bought
  • 2 tsp prepared yellow mustard
  • 2 Tbl apple cider vinegar
  • 2 tsp chopped dill
Instructions
  1. Dice potatoes. Squeeze lemon juice over potatoes and sprinkle with salt and pepper (optional). Roast at 375 degrees for 30-40 minutes. Remove from oven and allow to cool.
  2. Add potatoes, onion, pickles, dill and parsley to a large bowl.
  3. Mix all of the dressing ingredients and pour over vegetables.
  4. Toss together and serve.

This recipe was printed from plantbasedcooking.com