A Vegetarian Potato Salad Recipe That's Perfect for Fall

This warm and savory potato salad recipe is the perfect dish to add to your rotation this fall. Roasting the vegetables caramelizes them slightly and amps up their flavor, which is especially delicious with this peppery arugula dressing. The fresh dill adds a bright twist to this warm fall potato salad to make National Vegetarian Day last all weekend.

Warm Brussels Sprout, Cauliflower & Parmesan Potato Salad with Arugula-Dill Mayo Dressing

Serves 8

INGREDIENTS

1 cup mayo
1 handful arugula leaves
1 tablespoon white balsamic vinegar
¼ cup chopped fresh dill, plus extra leaves for garnish
½ pound russet potatoes, cut into 1-inch chunks
½ pound Brussels sprouts, trimmed and halved lengthwise
½ pound cauliflower florets
2 tablespoon olive oil Salt and freshly ground black pepper
2 minced garlic cloves
½ cup grated parmesan cheese

DIRECTIONS

1. For dressing, put mayonnaise, arugula, and vinegar in a food processor and pulse until smooth and creamy. Taste and adjust seasonings. Stir in chopped dill leaves. Set aside.

2. Preheat oven to 400 degrees. Toss potatoes, Brussels sprouts, and cauliflower in a bowl with olive oil, salt, pepper, and garlic. Spread out in a single layer on a baking sheet. Roast for 15–20 minutes until vegetables are crisp and tender.

3. Sprinkle hot vegetables with parmesan.

4. Toss hot roasted vegetables with a few tablespoons of dressing and serve warm, garnished with fresh dill. Serve extra dressing on the side.

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