Not-Your-Mom's Roasted Potato Salad w/ Sizzled Seeds, Scallions, & Shallots
Not-Your-Mom’s Roasted Potato Salad w/ Sizzled Seeds, Scallions, & Shallots
—
Yields: 4 servings
Ingredients:
1-2 lb. baby potatoes, halved
6 Tbsp olive oil, divided
1/2 tsp salt
1/2 tsp black pepper
4-5 scallion stems, thinly sliced (discard the white stems/bulb)
1 shallot, thinly sliced
1 garlic clove, minced
2 Tbsp sesame seeds
1 Tbsp pumpkin seeds
1 Tbsp sunflower seeds
3 tsp assorted seeds (I’m using 1 tsp caraway seeds, 1 tsp fennel seeds, 1 tsp celery seeds)
pinch of red pepper flakes (about 1/4-1/2 tsp, depending on your spice preference)
Alternative seed suggestions: mustard seeds, cumin seeds, coriander seeds.
Directions:
Step 1
Preheat oven to 425°F. In a large bowl, combine halved potatoes, 3 Tbsp olive oil (save the last 3 Tbsp for the sizzled toppings), 1/2 tsp salt & 1/2 tsp pepper; stir well to make sure the potatoes are evenly coated with oil, salt & pepper.
Step 2
Place potatoes cut-side down on a tin foil lined baking pan. Bake for 30 minutes, or until potatoes are slightly browned. While the potatoes are in the oven, you can start prepping the vegan avocado ranch (see recipe below). Continue with the next step of sizzling the topping if you’re serving this dish hot, or follow our recommendations for serving this as a chilled potato salad at the bottom of “Step 3”.
Step 3
Sizzled Toppings: In a small sauce pan over medium heat, sauté remaining 3 Tbsp olive oil with the minced garlic and sliced shallots, stirring occasionally, until they just start to brown (2-3 minutes). Add the scallions and assorted seeds and sauté for another few minutes, until everything starts to crisp up, and the seeds become fragrant.
To serve hot:
Place your fresh-from-the-oven baked potatoes on a large serving dish and top with vegan ranch (recipe below) & sizzled seeds, scallions, and shallots. For a sweet & tangy component, drizzle a spoonful of our maple cider vinaigrette on top.
To serve cold:
Allow the baked potatoes to cool down completely (or refrigerate until ready to serve). Place chilled potatoes in a large bowl and evenly coat with the vegan avocado ranch. We recommend serving the sizzled toppings hot from the stove, so follow the sizzled seeds, scallions, & shallots instructions (above), and add to the ranch coated potatoes. For a sweet & tangy component, drizzle a spoonful of our maple cider vinaigrette on top.
Enjoy!
Creamy Vegan Avocado Ranch
—
Ingredients:
3 Tablespoons dairy-free yogurt
3 Tablespoons vegan mayo
1/2 very ripe avocado
1 small clove of garlic, finely grated
1/2 lemon, zest & juice
3 Tbsp fresh dill, chopped
1/4 tsp pepper
pinch of salt to taste
Directions:
In a medium bowl, mix together the yogurt, mayo, garlic, lemon juice & zest, dill, pepper, and pinch of salt. Mash in the avocado until thoroughly combined.
Photography, Food Styling, and Recipe Development by Renee Sandoval. Potatoes were adapted from a recipe by Molly Baz.
