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Mayo-Free Roasted Potato Salad with Lemon Vinaigrette

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Ingredients

Scale

For the roasted potatoes:

  • 6 cups cubed gold potatoes
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon sea salt

For the salad:

  • 1/2 medium onion, diced (about 3/4 cup)
  • 2 cups chopped red chard (or another dark green leafy vegetable)
  • 1/2 cup roughly chopped curly parsley
  • 2 tablespoons capers
  • 3 tablespoons freshly squeezed lemon juice (juice from about 1 medium lemon)
  • 2 tablespoons good quality extra virgin olive oil
  • 1/2 teaspoon honey* (vegan substitute: agave)
  • 1 teaspoon dried oregano
  • Pinch of salt and pepper

Instructions

  1. Preheat oven to 400°F. Cube potatoes, so chunks are approximately 1 inch wide (see picture for reference). Add potatoes to a medium-sized bowl, then add oil, paprika, salt and pepper. Toss to combine.
  2. Evenly distribute potatoes on a parchment paper (or silicone baking mat)-lined baking sheet. Roast for 15 minutes, then carefully flip, and return to oven for another 15 minutes. When the potatoes are golden brown on the outside, and soft to fork, remove from oven and let cool for about 10 minutes. Potatoes can be warm when added to the salad.
  3. While the potatoes are cooling, prepare the dressing – Mix together lemon juice, olive oil, honey, oregano, salt and pepper in a small bowl. Set aside.
  4. To assemble the potato salad, add potatoes, onion, chard, parsley, and capers to a large mixing bowl. Gently toss in the lemon vinaigrette until evenly coated. Serve warm or room temperature. Enjoy!

Notes

Check out my Amazon Healthy Must-Haves list to see the tools I used to make this recipe!

Find it online: https://chelseyamernutrition.com/mayo-free-roasted-potato-salad/