Ingredients:

Roasted Potatoes
2-3 lbs potatoes, washed & chopped into 1” pieces
splash vegetable broth
1/2 t kosher salt
2 garlic cloves, minced

Dressing
1/2 T extra virgin olive oil
1/8 C fresh lemon juice (1/2 a lemon)
1/2 t lemon zest
1/4 C vegan mayonnaise

1 garlic clove, minced
1 t kosher salt
1.5 T Dijon mustard
1 T water
1 t maple syrup (see note below)
2 T fresh chives, finely chopped
2 T dried dill

1 bunch green onion, finely chopped

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Directions:

Preheat oven to 425F. In a large bowl, mix together the potatoes and seasonings. Lay on a baking sheet lined with parchment or non-stick mat. Roast for 30 minutes, tossing once half-way through baking. Set aside.

Meanwhile, prepare the dressing by mixing all the dressing ingredients together in a medium-sized bowl. Set aside.

Once the potatoes are done, set them in the fridge to cool for about 15 minutes. 

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Mix the potatoes and dressing together in a large mixing bowl and season to taste. Makes about 4-5 servings.