The average 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.
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. Her recipes center on nutrient-dense, body-beneficial foods.
Roasted Potato Salad Recipe
For the Salad:
2 lbs. 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 tablespoon lemon juice
1 tablespoon olive oil
1 tsp agave
1/2 tsp Dijon mustard
2 cloves of garlic
1/2 tsp salt
- 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 Calabrese / Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition.