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- 2 lbs red potatoes, washed and quartered
- 1/4 cup plant-based mayo
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh tarragon, finely chopped
- 1 tablespoon fresh chervil, finely chopped
- 2 tablespoons fennel fronds, finely chopped
- 2 tablespoons Thai basil, finely chopped
- 1/2 teaspoon salt
- 1/4 cup pickles, finely chopped
1. Preheat the Oven: Set your oven to 425°F (approximately 220°C) to ensure it reaches temperature while you prepare the potatoes.
2. Prepare Potatoes: Place the quartered red potatoes on a baking sheet. Drizzle them lightly with olive oil and toss to coat evenly. Sprinkle with salt and toss again to ensure all pieces are seasoned.
3. Roast Potatoes: Arrange the potatoes in a single layer on the baking sheet. Roast in the preheated oven for 25 to 30 minutes, or until they are golden brown and fork-tender, flipping halfway through to ensure even browning. Once done, remove from oven and let cool slightly.
4. Prepare Creamy Mustard Dressing: In a mixing bowl, combine the plant-based mayo and Dijon mustard. Whisk until well blended.
5. Mix in Herbs and Pickles: Add the chopped tarragon, chervil, fennel fronds, Thai basil, and pickles to the dressing. Stir until all ingredients are well incorporated into the dressing.
6. Combine and Serve: In a large serving bowl, add the roasted potatoes. Pour the creamy mustard dressing over the potatoes, gently tossing until the potatoes are evenly coated. Adjust the seasoning with more salt if desired.
7. Chill or Serve Warm: This salad can be served immediately for a warm dish or chilled in the refrigerator for 30 minutes for a refreshing cold salad.
PT45M
45 minutes
Lunch
red potato salad, herb potato salad, plant-based mayo, Dijon mustard dressing, oven-roasted potatoes, tarragon potato salad, lunch recipe, vegan potato salad, roasted potato salad, creamy mustard salad
Feeds 4 adults
Total Calories: 860
#PotatoSalad #HerbGarden #VeganLunch #HealthyRecipes #OvenRoasted
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Oven-Roasted Herb Potato Salad with Creamy Mustard Dressing
Ingredients
- 2 lbs red potatoes, washed and quartered
- 1/4 cup plant-based mayo
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh tarragon, finely chopped
- 1 tablespoon fresh chervil, finely chopped
- 2 tablespoons fennel fronds, finely chopped
- 2 tablespoons Thai basil, finely chopped
- 1/2 teaspoon salt
- 1/4 cup pickles, finely chopped
Instructions
1. Preheat the Oven: Set your oven to 425°F (approximately 220°C) to ensure it reaches temperature while you prepare the potatoes.
2. Prepare Potatoes: Place the quartered red potatoes on a baking sheet. Drizzle them lightly with olive oil and toss to coat evenly. Sprinkle with salt and toss again to ensure all pieces are seasoned.
3. Roast Potatoes: Arrange the potatoes in a single layer on the baking sheet. Roast in the preheated oven for 25 to 30 minutes, or until they are golden brown and fork-tender, flipping halfway through to ensure even browning. Once done, remove from oven and let cool slightly.
4. Prepare Creamy Mustard Dressing: In a mixing bowl, combine the plant-based mayo and Dijon mustard. Whisk until well blended.
5. Mix in Herbs and Pickles: Add the chopped tarragon, chervil, fennel fronds, Thai basil, and pickles to the dressing. Stir until all ingredients are well incorporated into the dressing.
6. Combine and Serve: In a large serving bowl, add the roasted potatoes. Pour the creamy mustard dressing over the potatoes, gently tossing until the potatoes are evenly coated. Adjust the seasoning with more salt if desired.
7. Chill or Serve Warm: This salad can be served immediately for a warm dish or chilled in the refrigerator for 30 minutes for a refreshing cold salad.
Total Time
PT45M
45 minutes
Type of Dish
Lunch
Keywords
red potato salad, herb potato salad, plant-based mayo, Dijon mustard dressing, oven-roasted potatoes, tarragon potato salad, lunch recipe, vegan potato salad, roasted potato salad, creamy mustard salad
Recipe Yield
Feeds 4 adults
Calories
Total Calories: 860
#PotatoSalad #HerbGarden #VeganLunch #HealthyRecipes #OvenRoasted
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