Roasted Potato Salad

The average potato picnic salad gets a nutritional twist in this Roasted Potato Salad recipe. It uses a vinegar-based dressing instead of the usual mayonnaise — making the salad lower in sugar and fat — and is loaded with good-for-you veggies like celery, arugula, and red onion. Together, they give a burst of flavor while providing fiber, magnesium, vitamin C, and more nourishing nutrients.

TABLE Magazine friend and collaborator Kristen Palmer created this recipe with healthy, supportive ingredients in mind. A graduate of New York’s Natural Gourmet Institute, where she focused on nutrition and health along with formal culinary techniques, Kristen has worked as a private chef for the Pittsburgh Ballet. Her recipes center on nutrient-dense, body-beneficial foods. 

“My philosophy towards food is that you should get the most flavor and nutrients out of the calories you’re taking,” Kristen says, “focusing on whole grains, vegetables, lean proteins… foods that pack a punch so that you’re being efficient with your eating.”

Roasted Potato Salad Recipe

INGREDIENTS

For the Salad:
2 lbs. potatoes
1 cup sliced radish
3-4 stalks celery, sliced on the diagonal
1 small red onion, diced
1/3 cup chopped fresh dill
2 handfuls of arugula

For the Dressing:
1/4 cup white balsamic vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
1 tsp agave
1/2 tsp Dijon mustard
2 cloves of garlic
1/2 tsp salt
Fresh pepper

INSTRUCTIONS

  1. Heat oven to 375 degrees.
  2. Fill a large bowl with cool water. Cut potatoes into 1”cubes and place in cool water.
  3. While potatoes soak, combine ingredients for dressing in a blender or bowl.  Blend or whisk to combine and set aside.
  4. Drain potatoes and set aside to dry. While potatoes dry, prep radish, celery, onion, and dill, and place in a bowl.
  5. Line two baking sheets, with foil and spray with cooking spray.
  6. Put potatoes in a large bowl, add 2 tablespoons of olive oil and 1 tsp of salt, and toss to coat potatoes.  Spread potatoes on baking sheets, and place potatoes in oven.
  7. Bake for 45-50 minutes, until potatoes are tender, tossing potatoes and turning pans 1/2 way through.
  8. Cool potatoes slightly, then place in a large bowl and add dressing, tossing to combine.
  9. When potatoes are cool, add prepared vegetables and arugula.
  10. Toss and serve.

Recipe by Kristen Palmer / Styling by Anna Calabrese / Photography by Dave Bryce

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