The average summery potato picnic salad gets a nutritional twist in this Roasted Potato Salad recipe. It uses a vinegar-based dressing instead of the usual mayonnaise — making the salad lower in sugar and fat — and is loaded with good-for-you veggies like celery, arugula, and red onion. Together, they give a burst of flavor while providing fiber, magnesium, vitamin C, and more nourishing nutrients through arugula, radishes. There’s a dollop of agave for some extra flavor. All in all, this is a wonderful revisitation of a perennial favorite.
About This Healthy Roasted Potato Salad
TABLE Magazine friend and collaborator Kristen Palmer created this recipe with healthy, supportive ingredients in mind. A graduate of New York’s Natural Gourmet Institute, where she focused on nutrition and health along with formal culinary techniques, Kristen has worked as a private chef for the Pittsburgh Ballet. In her experiences, her recipes center on nutrient-dense, body-beneficial foods.
Roasted Potato Salad
Description
A better take on potato salad.
Ingredients
For the salad:
- 2 lb potatoes
- 1 cup sliced radish
- 3–4 stalks celery, sliced on the diagonal
- 1 small red onion, diced
- 1/3 cup chopped fresh dill
- 2 handfuls of arugula
For the dressing:
- 1/4 cup white balsamic vinegar
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp agave
- 1/2 tsp Dijon mustard
- 2 cloves of garlic
- 1/2 tsp salt
- Fresh pepper
Instructions
- Heat oven to 375 degrees.
- Fill a large bowl with cool water. Cut potatoes into 1”cubes and place in cool water.
- While potatoes soak, combine ingredients for dressing in a blender or bowl. Blend or whisk to combine and set aside.
- Drain potatoes and set aside to dry. While potatoes dry, prep radish, celery, onion, and dill, and place in a bowl.
- Line two baking sheets, with foil and spray with cooking spray.
- Put potatoes in a large bowl, add 2 tablespoons of olive oil and 1 tsp of salt, and toss to coat potatoes. Spread potatoes on baking sheets, and place potatoes in oven.
- Bake for 45-50 minutes, until potatoes are tender, tossing potatoes and turning pans 1/2 way through.
- Cool potatoes slightly, then place in a large bowl and add dressing, tossing to combine.
- When potatoes are cool, add prepared vegetables and arugula.
- Toss and serve.
Recipe by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce
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