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    Home » Recipes » Gluten-free

    Roasted Potato Salad with Dijon Dressing

    angled view of a plate of potato salad on a white surface.
    overhead view of two plates of potato salad on a white surface.
    overhead image of a bowl of potato salad with lemon wedges.

    Well, it's been quite the interesting week around here. Spring has officially arrived and with it, hasty last minute garden work. With the untrustworthy weather lately, it's been a slow start to planting any seedlings... moody high and low temperature swings made it seem we were headed for another frost. 

    Nevertheless, it's certainly the right time to start digging, watering and nurturing; we have a busy gardening weekend ahead of ourselves (no complaints at all).   Although, I suppose I'll be demoted to "supervisor" rather than "chief digger";  I ended up in the ER this week with a not so pretty kitchen battle wound. I'm totally ok, not to worry at all...it was bound to happen one of these days.  At any rate, I do apologize that this post is going to be a tad short as typing with a big 'booboo bandage' on my index finger is somewhat...interesting?

    Anyway, roasted potatoes are definitely high on my list of favorite savories. They make for excellent potato salad, in my humble opinion.  My simple "toss" for these crispy golden nuggets is a dressing made from raw sunflower seeds and dijon mustard (plus a few others tasties)...simple, tangy and nutritious.  Finished it off with fresh dill and a drizzling of lemon juice to make this dish sing happily that it's spring-time. 

     Sending wishes your way for many days of beautiful sunshine in the forthcoming weeks. Why, hello there, Spring!

    xo

    overhead view of potatoes o a cutting board with a knife, dill, and a bowl of potatoes.
    overhead view of sliced potatoes on a baking sheet.
    Left: sliced radishes on a cutting board witg a knife. Right: a bowl of dressing and fresh dill on a white surface,
    angled view of a bowl of potato salad on a white surface.
    angled view of a plate of potato salad on a white surface.
    angled view of a bowl of potato salad on a white surface.
    angled view of a plate of potato salad on a white surface.
    5 from 2 votes
    Print

    Roasted Potato Salad with Dijon Dressing

    A simple and satisfying potato salad with a twist. Roasted potato slices with lightly cooked asparagus and fresh radish tossed with a creamy and tangy dijon dressing made from a base of sunflower seeds. Notes of fresh dill and lemon make this dish sing.

    Course Side Dish
    Cuisine German
    Keyword dijon dressing, potato salad
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 4 servings
    Calories 430 kcal
    Author Heidi Richter

    Ingredients

    For the Potatoes & Asparagus

    • 1 kg red or new potatoes sliced ½" thick
    • 1 tablespoon olive oil
    • generous pinch of salt & pepper
    • 220 g 12-14 spears asparagus , cut into quarters, base removed
    • 3 medium radishes sliced thinly

    For the Sunflower Dijon Dressing Toss

    • 1 /4 cup raw sunflower seeds
    • ¼ teaspoon ground cumin
    • 2 tablespoon fresh dill or ½ teaspoon dried
    • juice of ½ lemon
    • 2 tablespoon dijon mustard
    • ¼ cup filtered water
    • Pinch of sea salt

    Garnish

    • 1 tablespoon fresh chopped dill
    • lemon wedges for drizzling

    Instructions

    1. Preheat oven to 400°F. in a large bowl, combine the sliced potatoes and olive oil; toss until the potatoes are coated evenly. Sprinkle with salt and pepper and place on large baking sheet. Bake in the preheated oven for 35-40 minutes until crispy and golden brown, flipping halfway. Remove from oven and cool.

    2. While the potatoes are cooling, steam the chopped asparagus in a medium saucepan or steamer just until crisp tender, about 3-5 minutes. Run the steamed asparagus under cold water to stop the cooking process (this will keep them bright and crispy). Drain off any excess water and set aside.

    Prepare the Dressing:

    1. Add the dressing ingredients to a food processor or high powered blender. Blend on high until smooth and creamy (think mayonnaise consistency). You may need to scrape down the sides occasionally.
    2. Pour the dressing into a large bowl and add in the cooked potatoes slices, steamed asparagus and sliced radish. Toss until the the dressing is evenly distributed. Garnish with additional fresh dill springs, sea salt and a drizzle of fresh lemon juice.

    Recipe Notes

    if you prefer, you can slice the asparagus into ¼-1/2" slices for small bite sized pieces.

    Nutrition Facts
    Roasted Potato Salad with Dijon Dressing
    Amount Per Serving
    Calories 430 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 2g13%
    Polyunsaturated Fat 9g
    Monounsaturated Fat 9g
    Sodium 138mg6%
    Potassium 1499mg43%
    Carbohydrates 50g17%
    Fiber 9g38%
    Sugar 5g6%
    Protein 14g28%
    Vitamin A 482IU10%
    Vitamin C 26mg32%
    Calcium 73mg7%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

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    About Heidi Richter

    Heidi is the recipe developer, photographer and gardener behind The Simple Green. She fuels her passion for food, gardening and photography with plenty of matcha tea and sourdough bread.

    Reader Interactions

    Comments

    1. Von says

      June 21, 2020 at 6:12 am

      5 stars
      This is really interesting, You are a very skilled blogger.
      I have joined your rss feed and look forward to seeking more
      of your fantastic post. Also, I've shared your website in my social networks!

      Reply

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    Hi! I'm Heidi, the recipe developer, gardener, and photographer behind The Simple Green. I specialize in simple and seasonal plant-based recipes, both sweet and savory!

    Learn more about me.

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