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!
Ingredients
Roasted Potatoes:
- 4 cups Yukon gold potatoes, cut into quarters
- 1 tbsp avocado oil
- 1 tsp garlic powder
- 1/4 tsp each sea salt and pepper
Creamy Maple Mustard Dressing Ingredients:
- 2 tbsp tahini
- 2 tsp yellow mustard
- 2 tsp stoneground mustard see brand linked above
- 2 tsp maple syrup
- 1/2 lemon, juiced
- 1/4 tsp caraway seeds
- 1 tbsp water
- 1/4 tsp each of sea salt and pepper
Remaining Ingredients:
- 1/2 cup red onion, diced
- 1/2 cucumber, thinly sliced
- 1/2 cup celery, diced
- 3 tbsp cilantro, finely chopped
- 3 tbsp dill, finely chopped
- dash of cayenne optional
Instructions
- Preheat oven to 400F.
- To a large bowl, add diced potatoes, avocado oil, sea salt, pepper, garlic powder and mix until thoroughly combined.
- 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.
- While the potatoes roast, you can chop your cucumber, celery, red onion, herbs and make the dressing.
- To a small bowl, add in all "creamy maple mustard ingredients" and use a spoon to stir until very smooth.
- To a large bowl, combine roasted potatoes, cucumber, red onion, celery, dill, cilantro and pour over the dressing. Mix until well coated and enjoy!
- Store in an airtight container in the fridge for up to 3 days.