Tarragon Roasted Potato & Carrot Salad
on May 09, 2016, Updated Nov 06, 2020
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Tarragon Roasted Potato & Carrot Salad
Ingredients
Scale
- 2 pounds red (or mixed color) potatoes
- 5–6 large carrots, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- pepper
- ÂĽ cup + 1 tablespoon Mayo
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1teaspoon dried tarragon
- zest of 1 lemon
- 1 tablespoon lemon juice
- 1/4 cup finely chopped red onion
Instructions
- Preheat oven to 400 degrees. Chop potatoes and carrots into bite sized pieces and toss with olive oil, salt & pepper. Pour onto 2 baking sheets lined with foil and roast for 20-25 minutes or until slightly golden brown. Transfer potatoes to a large bowl and set aside. In a small bowl combine mayo, mustard, honey, tarragon, lemon juice & lemon zest. Whisk to combine and season with salt and pepper to taste. Pour dressing over potatoes and toss to combine. Add red onion and toss again. You can serve this dish warm or at room temperature!
I often substitute sweet potatoes for “regular” potatoes, and sometimes throw in a chopped granny smith apple. Even better when tossed with garlic or garlic salt. Tarragon and carrots are such a great combination!
Thanks Ken! Yes i love using sweet potato too!! I am sure sweet taters would go well with tarragon as well!! 🙂 Thanks for reading!
I loveeeeee carrots and this looks like my perfect side dish! So many delicious flavours!
Thanks Kristy!! 🙂