Roasted Potato Salad with Cider Dressing
Published Oct 31, 2019
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Roasted Potato Salad with Cider Dressing
Ingredients
- 2 pounds baby red potatoes, , quartered
- 2 tablespoons extra-virgin olive oil, , divided
- Kosher or fine sea salt, , to taste
- Freshly ground black pepper, , to taste
- 1 medium shallot, , finely chopped
- 2 cloves garlic, , minced or finely grated
- 1 tablespoon finely chopped fresh rosemary
- ½ cup chicken or vegetable broth
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 tablespoon butter or dairy-free butter
- 2 stalks celery, , peeled and diced
- ½ cup finely chopped fresh parsley
- ½ cup dried cranberries
Instructions
- Preheat the oven to 400ºF. Line two baking sheets with parchment paper. Toss the potatoes with 1 tablespoon olive oil and a generous pinch of salt and pepper. Spread the potatoes onto the baking sheets. Roast for 25-35 minutes, stirring once halfway through, until tender and brown in spots.
- Meanwhile, prepare the dressing. Heat the remaining 1 tablespoon oil in a small pot over medium heat. Add the shallot. Cook, stirring occasionally, for 2 minutes. Add the garlic and rosemary and stir for 1 minute. Add the broth, vinegar, mustard, and maple syrup. Whisk to combine. Bring to a boil, then reduce heat to low and simmer until the dressing has reduced, about 10 minutes. Whisk in the butter.
- In a large bowl, combine the potatoes with the dressing, celery, parsley, and cranberries. Stir to combine. Season to taste with salt and pepper. Serve warm.
Nutrition
Calories: 164kcalCarbohydrates: 27gProtein: 2gFat: 5gSaturated Fat: 1gCholesterol: 3mgSodium: 70mgPotassium: 596mgFiber: 2gSugar: 8gVitamin A: 420IUVitamin C: 15.5mgCalcium: 25mgIron: 1.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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