Roasted potato salad with lemon & 6-herb vinaigrette



This won't be a long description because I have some leftovers of this potato salad waiting for me in the kitchen! I used a bunch of fresh herbs from my garden to create a super flavourful and light lemon & herb vinaigrette to smother these golden roasted potatoes. This is everything you need in a weekend BBQ side dish!


This recipe is vegan, gluten free, and refined sugar free.


If you make this recipe and want to show off on IG, you can tag me, @gardentotableblog.ca!

Serves 4

Ready in 1 hour, 15 minutes

Ingredients


Roasted potatoes

2 pounds russet potatoes

2 tablespoons avocado oil

1 tablespoon dried thyme

1 tablespoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon sea salt


Lemon & herb vinaigrette

1/4 cup lemon juice, fresh

1 teaspoon lemon zest

4 tablespoons extra virgin olive oil

2 teaspoons dijon mustard

2 teaspoons maple syrup

1 teaspoon fresh basil, finely chopped

1 teaspoon fresh marjoram, finely chopped

1 teaspoon fresh lemon thyme leaves

1 teaspoon fresh greek oregano, finely chopped

1 tablespoon fresh flatleaf parsley, finely chopped

1 tablespoon fresh chives, finely chopped

1/4 teaspoon sea salt

1/2 teaspoon cracked black pepper


Instructions

  1. Preheat oven to 400 F

  2. Prepare dressing by whisking all dressing ingredients together until combined. Refrigerate until later use

  3. Wash, dry, and chop potatoes into one inch cubes. Add potatoes to a mixing bowl with avocado oil, thyme, garlic powder, onion powder, smoked paprika, and salt. Toss vigorously to coat potatoes in oil and seasonings

  4. Bake potatoes on a large baking pan for 40 minutes, flipping once halfway during baking time. Make sure potatoes aren't crowded on the pan, so they can properly roast and crisp

  5. Once roasting pan is complete, leave potatoes on the roasting pan for 10 minutes, to slightly come down in temperature

  6. When the potatoes are still warm, pour the dressing over the potatoes. You can eat it immediately, but I like to refrigerate it after it has come down to room temperature, to let the flavours develop. It just gets better with time!

Remember

  • Store in the refrigerator for up to two days for maximum freshness. No need to reheat!