Description
Crispy Dill Roasted Potato Salad
This crispy dill roasted potato salad features air-fried potatoes tossed in a creamy, herb-packed dill dressing with capers, red onion, and celery. A savory, plant-based side dish that’s easy to make and full of bold flavor.
Ingredients
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3 cups diced potatoes
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1 tablespoon olive oil
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1/3 cup Certified Vegan Hellmann’s Vegan Dressing and Spread
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2 tablespoons sliced red onion
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2 tablespoons sliced celery
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1 teaspoon dill weed (fresh dill is even better)
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1/2 teaspoon onion powder
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1/2 teaspoon garlic powder
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1/2 teaspoon capers with brine
Instructions
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Preheat the air fryer to 400°F and set the timer for 20 minutes.
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Add diced potatoes to a large bowl, drizzle with olive oil, and mix until lightly coated.
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Once preheated, add potatoes to the air fryer basket in an even layer. Shake halfway through cooking, around the 10-minute mark, to ensure even crisping.
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While the potatoes cook, add the vegan dressing, dill weed, onion powder, garlic powder, and capers to a bowl and mix well. Stir in the red onion and celery. Set aside.
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When potatoes are done, spread them onto a sheet pan and let cool for about 10 minutes.
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Add cooled potatoes to the dressing mixture and gently mix until evenly coated.
Notes
Let the potatoes cool slightly so the dressing does not melt.
Shake the air fryer basket halfway through for even crispiness.
Serve immediately for a warm salad or chill for 30 minutes for a classic potato salad texture.
Top with salt, red pepper flakes, and extra dill just before serving.
Nutrition info is approximate.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 260kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g