Veggie Roasted Potato Salad with Dijon Dressing - Vegetarian
The Garden Harvest Roasted Potato Salad with Dijon Vinaigrette brings a colorful medley of roasted baby potatoes, bell peppers, and cherry tomatoes, all tossed in a tangy Dijon dressing. Each bite offers a delightful blend of textures, from the crisp-tender roasted vegetables to the fresh, aromatic herbs. The drizzle of Dijon vinaigrette ties it all together, providing a zesty undertone that enhances the natural flavors of the veggies.
Ingrédients
- 2 pounds pounds baby potatoes, halved
- 1 red red bell pepper, diced
- 1 yellow yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 red red onion, thinly sliced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
- 1 clove garlic, minced
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the halved baby potatoes, red bell pepper, yellow bell pepper, and red onion with 1/4 cup olive oil, salt, and black pepper.
- Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the potatoes are tender and golden brown.
- While the vegetables are roasting, prepare the Dijon dressing. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, minced garlic, and extra-virgin olive oil until well combined.
- Once the vegetables are done roasting, transfer them to a large mixing bowl and add the cherry tomatoes, parsley, and dill.
- Pour the Dijon dressing over the roasted vegetables and toss gently to coat.
- Serve the salad warm or at room temperature, garnished with additional fresh herbs if desired.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 35g | Protéines: 4g | Fat: 11g | Sucre: 8g
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