Roasted Potato Salad
Posted: | Categories: Recipes | Tags:Dairy free sides vegetarian
Roasted Potato Salad
Rated 5.0 stars by 1 users
Category
Savory Recipes
Author:
Melissa Ben-Ishay
Admittedly, the name of this recipe is a bit of a misnomer—it's not a potato salad in the traditional sense. What it is is a hearty, crunchy salad topped with the most perfect roasted potatoes, which makes it warm and cozy and nourishing all at once. Think of it as a riff off a Niçoise or as yet another way to use potatoes as a filling salad topping. The dressing is a bit different from what I normally make, with tangy apple cider vinegar, honey, and shallots to bring all the flavors together. This is a perfect salad to empty out the fridge with what you have for a satisfying weekday lunch.
Ingredients
For the salad
- 4 cups of your favorite greens, I used a mix of romaine and spinach
- 2 large carrots, peeled and grated
- 6 Persian cucumbers, finely chopped
- 4 scallions, trimmed and cut into 1/4" pieces
- 1 red bell pepper, finely chopped
- 1/3 cup almonds
- 1/2 cup Castelvetrano olives
For the potatoes
- 3 Russet or 5 Yukon gold potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon fresh black pepper
- 2 tablespoons finely chopped chives
- 1/4 cup dill, chopped
- 3 garlic cloves, grated with a microplane
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon fresh black pepper
For the dressing
- 1/4 cup minced shallot
- 1/3 cup apple cider vinegar
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- 1 teaspoon honey
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 3 tablespoons nutritional yeast (optional, I added just to give it more body)
Directions
Preheat the oven to 450°F.
- Cut the potatoes into quarters lengthwise and then in half to create 1" pieces.
- Add them to a large bowl and top with olive oil, salt, and pepper. Mix thoroughly.
- Place the potatoes on a large baking sheet and bake for 40 minutes, then remove the baking sheet from the oven and flip. Return to oven and cook for 40 more minutes.
- Heat a pan over medium heat and add the almonds. Stir occasionally until toasty.
- Add all of the salad ingredients into a large bowl and toss to combine.
- Whisk together all of the dressing ingredients until emulsified. Pour over the salad and toss to coat everything evenly.
- In a large bowl, whisk together the chives, dill, garlic, garlic powder, olive oil, salt, and black pepper.
- Remove the potatoes from the oven and add to the bowl with the dill while they're still hot (this helps cook the garlic and bloom the flavor).
- Serve the salad in individual bowls and top with potatoes.
Recipe Note
What You’ll Need
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