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🌱Tangy Dill Dijon Roasted Potato Salad🌱
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by cookingforpeanuts
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It is a simply potato salad with out all of the extras. The dressing pairs completely with the roasted potatoes.✅Preheat oven to 400F. ✅Minimize 1-1/2 lbs child yellow potatoes into halves or quarters. ✅Toss the potatoes in 1 tbsp + 1 tsp olive oil. ✅Unfold the potatoes out onto a baking sheet and season with salt and black pepper. ✅Roast for 35 to 40 minutes, tossing the potatoes about each 12 minutes.✅Roast the potatoes till fork tender, browned and crispy.✅In the meantime, make the dressing: whisk 1/2 cup vegan mayonnaise, 1/eight cup freshly chopped dill, 1 tbsp purple wine vinegar or apple cider vinegar, juice of 1/four lemon, 1/2 tablespoon Dijon mustard, 1/four cup chopped purple onion, salt to style. (Add a little bit of maple syrup to dressing if desired.) ✅As soon as the potatoes are cooked, take away from oven. Switch to a big bowl and put aside to chill. ✅Toss with desired quantity of dressing. Add just a few turns black pepper and salt to style. Serve at room temperature or chill within the fridge for 30 minutes earlier than serving.

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