Roasted Herb and Potato Salad
Why You’ll Love It
Nutritious and healthy
Versatile and Customizable
Quick, Easy and Convenient
Recipe Cost Breakdown
3 lbs small rainbow potatoes: $11.98
About 1 tbsp avocado oil: $0.45
¼ red onion: $0.12
1 celery stalk: $1.28
4 – 5 strips of bacon: $3.74
1 cup organic cherry tomatoes: $3.99
1 can 15-oz organic sweet corn: $1.98
For the Sauce
½ cup vegan mayo: $2.52
1 tbsp extra virgin olive oil: $0.24
¼ cup basil: $2.68
½ cup parsley: $4.16
2 tbsp dijon mustard: $0.16
½ lemon: $0.24
2 cloves garlic: $0.12
Total Cost: $33.6
What You’ll Need
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Ingredients
Adjust Servings
| 3 lbs small rainbow potatoes, scrubbed well and sliced into ¼-inch thick rounds | |
| About 1 tbsp avocado oil, for roasting | |
| Salt, pepper and garlic powder; for seasoning | |
| ¼ red onion, finely chopped | |
| 1 celery stalk, finely chopped | |
| 4 - 5 strips of bacon (no sugar added), baked and finely chopped | |
| 1 can 15-oz organic sweet corn | |
| 1 cup organic cherry tomatoes, quartered |
For Sauce
| ½ cup vegan mayo, or mayo of choice | |
| 1 tbsp extra virgin olive oil | |
| ¼ cup basil, packed | |
| ½ cup parsley, packed | |
| 2 tbsp dijon mustard | |
| ½ lemon, juiced | |
| 2 cloves garlic | |
| Salt, to taste |
Nutritional Information
287
Calories
15g
Total Fat
668mg
Sodium
33g
Total Carbs
3g
Fiber
3g
Sugar
6g
Protein
Directions
1.
Preheat the oven to 350 degrees Fahrenheit. Wash, scrub and dry the potatoes. Then, chop them into roughly ¼ rounds, transfer to a baking tray and season well with avocado oil, salt, pepper and garlic powder.
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2.
Bake potatoes for 20 minutes. Then, remove from the oven, rotate potatoes and add in your drained sweet corn.
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3.
Return to the oven and back for another 10 - 15 minutes. On a separate baking tray, line with aluminum foil and top with a wire rack. Then, add your bacon and transfer to the oven for 10 - 15 minutes.
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4.
While that’s cooking, chop celery and red onion. Then, put together your sauce. Add mayo, olive oil, basil, parsley, dijon, lemon juice, garlic and salt to a small food processor. Blend well, taste, adjust and set aside.
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5.
Once done in the oven, transfer potatoes and corn to a large serving bowl. Add celery, red onion and half the bacon, chopped. Then, pour over your sauce, mix well and top with the remaining bacon bits. Serve immediately and enjoy!
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