Who said potato salad was just for summer soirées?! This Fall Potato Salad comes prancing in, with its warm, earthy, fall tones, to prove this is a dish for all seasons! Because it’s accompanied by cooler weather, it makes sense why this citrusy, dill-flavored veggie mix is served warm. It brings that taste of cozy elegance that seems to float around during autumn, you know what we mean? Well, you’re about to find out. Perfect for anything related to the leaves floating to the ground, Fall Potato Salad is a tasty, comforting companion to any meal!
Ingredients
- 5-8 gemstone medley baby potatoes, cut into 1-inch pieces
- 3 tablespoons olive oil, divided
- salt, to taste
- pepper, to taste
- 3 small carrots, sliced into 1/4-inch-thick rounds
- 1 (14.5-ounce) can artichoke hearts, cut in half
- 1 lemon, juiced
- 1 tablespoon whole-grain mustard
- 1/4 cup fresh dill
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a large bowl, add the potatoes and 1 tablespoon of the olive oil and toss to coat.
Step 3 –On a cookie sheet, spread the coated potatoes out in a single layer, then sprinkle them with the salt and the pepper.
Step 4 –Bake the potatoes until they are fork-tender, about 20-30 minutes.
Step 5 –While the potatoes are baking, in a small frying pan over medium-high heat, heat 1 tablespoon of the olive oil.
Step 6 –Add the carrots to the oil and sauté, about 5 minutes.
Step 7 –Add the artichoke hearts and sauté until they are warmed through, about 2 minutes.
Step 8 –In a small bowl, whisk the remaining olive oil, the lemon juice, and the mustard together until combined.
Step 9 –In a large bowl, add the roasted potatoes, the carrot mixture, the dill, and the dressing in a bowl and toss to combine.
Step 10 –Serve.
