By justinecooksvegan.com
Roasted Potato Salad with Creamy Maple Mustard Dressing
Elevate your typical potato salad with delicious roasted potato salad, with cucumber, red onion, celery, fresh herbs of dill and cilantro paired with the most finger licking good creamy maple mustard dressing!
Updated at: Mon, 18 Nov 2024 04:31:21 GMT
Nutrition balance score
Great
Glycemic Index
59
Moderate
Nutrition per serving
Calories831.3 kcal (42%)
Total Fat30.1 g (43%)
Carbs127.9 g (49%)
Sugars22.8 g (25%)
Protein18.2 g (36%)
Sodium1200.4 mg (60%)
Fiber20.6 g (74%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
4 cupsYukon gold potatoes
cut into quarters
1 Tbspavocado oil
1 tspgarlic powder
¼ tspsea salt
¼ tsppepper
2 Tbsptahini
2 tspyellow mustard
2 tspstoneground mustard
2 tspmaple syrup
0.5lemon juiced
¼ tspcaraway seeds
1 Tbspwater
¼ tspsea salt
pepper
½ cupred onion
diced
0.5cucumber
thinly sliced
½ cupcelery
diced
3 Tbspcilantro
finely chopped
3 Tbspdill
finely chopped
cayenne
optional
Instructions
Step 1
Preheat oven to 400F.
Step 2
To a large bowl, add diced potatoes, avocado oil, sea salt, pepper, garlic powder and mix until thoroughly combined.
Step 3
Place and spread onto a baking sheet lined with parchment paper and bake for 35 minutes. Remove and turn up the heat to 425F and bake for an additional 15-20 minutes or until crispy and golden brown. Remove and allow to cool.
Step 4
While the potatoes roast, you can chop your cucumber, celery, red onion, herbs and make the dressing.
Step 5
To a small bowl, add in all "creamy maple mustard ingredients" and use a spoon to stir until very smooth.
Step 6
To a large bowl, combine roasted potatoes, cucumber, red onion, celery, dill, cilantro and pour over the dressing. Mix until well coated and enjoy!
Step 7
Store in an airtight container in the fridge for up to 3 days.
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