Creamy Lemon-Dill Roasted Potato Salad

September 29th, 2015 1:17 pm by Kelly Garbato

2015-09-26 - Lemon-Dill Potato Salad - 0001 [flickr]

An exaggerated hat tip to whoever shared this recipe on Facebook. (I think it was Mylène, but I can’t be sure.)

I was a little skeptical of a potato salad absent both vegan mayo and dill pickles – both of which are potato salad staples, imho – but I gave it a shot, and you know what? IT WAS AMAZING. I love the idea of roasting potatoes instead of boiling them; not only is it easier (no more standing over a steaming pot, splashing hot water all over the place), but you get much more consistent results, without any potato loss.

I didn’t have any baby potatoes, so I used four baking potatoes – a little more than the recommended two pounds – but the dressing seemed to be *just enough* for this amount. I also didn’t bother adding water to the dressing, but other than that I think I followed the recipe to a t.

I usually prefer cold potato salad, but I’m with Janet – this tastes so much better when enjoyed warm.

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