• michael abramson

Roasted Potato & Carrot Salad

Updated: Apr 10, 2020

My love affair with potatoes continues! The "creamy" dill dressing takes roasted potatoes and carrots to new heights. I added green beans this time - feel free to do so or add asparagus or broccoli - whatever strikes your fancy. Just remember, add green vegetables about 20 minutes into the roasting process.


700 g Mini potatoes (any variety - or mixed) - cut in 1/2" chunks

220 g Carrots - peel and cut in 1/2" chunks

2 Tbsp (approx) Olive oil

Salt & pepper

42 g Vegan mayonnaise

30 g Grainy dijon mustard (or regular dijon)

10 g Coconut milk

1 Tbsp Cider vinegar

1 Tbsp Coconut sugar (or white sugar)

1 Tbsp Chopped fresh dill

1-1/2 tsp Salt

1/2 tsp Pepper

40 g Diced red onion

30 g Diced celery

20 g Capers - rinsed well and chopped if large


Preheat oven to 425°F.

Prepare potatoes and carrots and add to a large bowl. Add olive oil and sprinkle with salt and pepper. Mix well to coat all veggies.

Spread in a single layer on one or two lined baking sheets (do not crowd) and place in the preheated oven. Roast for 20 minutes then mix veggies and rotate pans. Roast for an additional 15-20 minutes until veggies are golden and dark in some spots.

While veggies are roasting prepare the dressing and the remaining vegetables.

Once roasted veggies are ready, and while they are still hot, add to the bowl with the dressing and mix well. Add remaining veggies and mix well.

This salad is best served warm or at room temperature.

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