Roasted Potato Salad Recipe | Episode 1363

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive than olive oil.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Frozen herbs can be more affordable and have a longer shelf life.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Apple cider vinegar is generally less expensive and adds a tangy flavor.

Preheat the oven to 400°F.

Peel, rinse, and dry the potatoes on a kitchen towel. Cut them into bite-sized pieces.

Place the potatoes on a lined baking sheet.

Drizzle with a couple of tablespoons of olive oil, add a pinch of salt, a good amount of black pepper, and a pinch of granulated garlic. Toss to coat the potatoes well.

Roast the potatoes in the oven for 45 minutes until golden brown and crispy.

Let the potatoes cool to room temperature, not cold but warm.

Toast finely chopped walnuts in a dry skillet.

Slice fennel and chop scallions, capers, dill, and parsley.

In a bowl, combine whole grain mustard, red wine vinegar, olive oil, salt, and pepper. Whisk together.

Add the roasted potatoes and toasted walnuts to the dressing mixture and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary