Loaded Roasted Potato Salad (mayo-less)
Roasted Potato Salad with two types of beans, Parmesan, and a zesty mustard dressing. An elevated version of the classic, this mayo free potato salad will become a side dish staple.
Servings: 6
Equipment
- Large rimmed baking sheet
- Mixing bowls
Ingredients
- 1 lb. fingerling potatoes, halved lengthwise
- 2 Tbsp., plus 2 tsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 8 oz. green beans, trimmed and cut into 2-inch pieces
- 3/4 cup canned navy beans, rinsed and drained
- 1 rib celery, thinly sliced
- 3 Tbsp. fresh chopped dill
- 2 Tbsp. fresh chopped chives
- 1/4 cup shaved Parmesan cheese (optional)
Zesty Mustard Dressing
- 2 Tbsp. Dijon mustard
- 2 Tbsp. whole-grain mustard
- 2 Tbsp. white wine vinegar
- 2 Tbsp. sweet pickle relish
- 2 Tbsp. extra-virgin olive oil
- 1/4 tsp. celery seed
- 1/4 tsp. each kosher salt and black pepper
Instructions
- Preheat oven to 425ºF. Arrange potatoes on a rimmed baking sheet, and toss with 2 Tbsp. olive oil, 1/2 tsp. salt, garlic powder, and 1/4 tsp. black pepper.Roast for 25 minutes.Remove pan from oven, give the potatoes a toss, and push to one side of the baking sheet. Add green beans to open half, and toss with remaining 2 tsp. olive oil. Roast for 10 to 15 more minutes, until all the vegetables are tender. Let cool for 10 minutes.
- Meanwile, prepare Zesty Mustard Dressing: combine all dressing ingredients in a medium mixing bowl; whisk to combine.
- Add roasted potatoes and green beans to a large bowl. Add white beans, celery, and about two-thirds of mustard dressing; toss to combine. Gently fold in herbs. Drizzle remaining dressing overtop. Garnish with Parmesn and extra cracked black pepper. Enjoy warm.
Notes
- Make-Ahead: The dressing can be prepared 1 day in advance.
- Store: Refrigerate leftovers in an airtight container for up to 3 days. When ready to eat, let the potato salad sit at room temperature for 30 to 60 minutes. This will help loosen the dressing. Roasted potato salad is best enjoyed warm or closer to room temperature.
Nutrition
Serving: 0.75cup | Calories: 195kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 0.5g | Sodium: 450mg | Fiber: 5g | Sugar: 3g