Summer is here and with hotter temperatures come barbecues, potlucks and picnics. This Roasted Potato Salad with Tahini-Mustard dressing recipe right here will be the perfect addition to your Summer picnics and late-nights-on-the-porch dinners. It is delicious, nutritious, dairy-free and gluten-free. Totally worth a try! 

I don’t know for you but I personally love a meal that can serve as a side dish or as a full meal too. This Roasted Potato Salad will do just that. It’s super easy to prepare and oh-so-worth it.

So let’s get into the recipe and please let me know how you enjoy it once you have tried :).

Roasted Potato Salad With Tahini-Mustard Dressing

Ingredients for this baked potato salad:

• 2 lbs (1kg) of new potatoes or red-skin potatoes
• 1 Tbsp of extra virgin olive oil
• Pinch of sea salt
• 1 tsp of smoked paprika
• 2 tsp of dried rosemary
• 1/2 cup of fresh parsley, chopped
• 1/3 cup of chopped walnuts
• 1 Tbsp of capers

Ingredients for the tahini-mustard dressing:

• 1 Tbsp of tahini
• the juice of 1 lemon or 1 lime
• 1 Tbsp of filtered water (more or less, depending on how thick you want your dressing to be)
• 1 Tbsp of extra virgin olive oil
• 1 tsp of Dijon-style mustard or old-fashioned mustard
• 1 clove of garlic, grated or finely minced

How to:

Prep your potatoes by washing them, cutting them (in big chunks), and mixing them with the olive oil and spices in a big bowl. I like to keep the skin on but that is up to you. Place them onto parchment paper and put them in the oven. Bake them at 400 degrees F for about 30-40 minutes (make sure to check them every so often until they come out crunchy and slightly brown). Once your potatoes are ready, let them cool off a bit.

Prep your tahini-mustard salad dressing by whisking all of your ingredients together in a small bowl.

Add your walnuts, chopped parsley,  and baked potatoes into a bigger bowl. Mix everything in and add the tahini-mustard dressing at the end.

Serve and enjooooy!

Here is to a beautiful and healthy summer.

Cheers,

Sarah.