I like to add carrots to my potato salad for both color and their lightly sweet flavor contrast. If your crowd doesn't love carrots, try subbing parsnips. Their color and flavor will blend more with the potatoes.
Author: Alisa Fleming
Recipe type: Side
Cuisine: American
Serves: 6 servings
Ingredients
Roasted Vegetables
1½ pounds potatoes, cut into ½-inch chunks (I use Yukon gold, unpeeled)
2 large carrots, peeled and cut into ½-inch chunks
1 tablespoon olive oil
½ teaspoon salt
Dill Dressing
⅓ cup mayonnaise (sub vegan mayo for egg-free)
2 tablespoons fresh chopped dill
1 tablespoon unsweetened dairy-free milk beverage
1 tablespoon whole grain Dijon mustard
½ teaspoon apple cider vinegar
¼ teaspoon salt
¼ teaspoon ground pepper
¼ teaspoon sugar (optional)
¼ cup diced celery
¼ cup minced onion
Instructions
Roasted Vegetables
Preheat your oven to 425ºF and line a baking sheet with parchment paper.
Put the potatoes and carrots on your prepared baking sheet and toss them with the oil and salt. Spread the vegetables out.
Roast the vegetables for 20 minutes. Stir them and spread them out again, and roast for 15 to 25 minutes more, or until they are tender and just slightly golden. Note that they might not brown as easily during high humidity.
Let the vegetables cool for at least 15 minutes.
Dill Dressing
In a small bowl, whisk together the mayonnaise, celery, onion, dill, milk beverage, mustard, vinegar, salt, pepper, and sugar (if using) until smooth. Whisk in the celery and onion.
Potato Salad Assembly
Transfer the cooled vegetables to a serving bowl and add the dressing. Toss until thoroughly coated.
Enjoy warm or cover and chill until ready to eat. The flavors will meld a little with some resting time.