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Roasted Potato Salad with Lemon-mustard Dressing One Star

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Servings: Serves 4

Cook Time: 30 minutes

Prep Time: 20 minutes


1 1/4 lbs. red potatoes, unpeeled, cut into 1-inch pieces
2 cups cauliflower florets, cut into 1-inch pieces
2 tsp. olive oil
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1 tsp. minced garlic
1/4 cup celery, chopped
1/4 cup scallions, thinly sliced
2 tbsp. red onion, finely chopped
3 tbsp. parsley, finely chopped
1/4 cup taste of inspirations roasted garlic mustard
1 tsp. grated lemon zest
3 tbsp. fresh lemon juice


1. Preheat oven to 425 degrees F. Spray a rimmed baking sheet with vegetable cooking spray.
2. Place potatoes and cauliflower on baking sheet. Drizzle with oil, tossing to coat, then sprinkle with salt, pepper, and minced garlic. Toss to coat all pieces completely. Roast until vegetables are lightly browned and tender, about 25 to 30 minutes, stirring every 10 minutes to turn the veggies.
3. Remove from oven and let cool for 10 minutes, then transfer to a large bowl. Add celery, scallions, onion, and parsley.
4. In a small bowl, combine mustard with lemon zest and juice. Add to vegetables and toss to coat. Serve warm, at room temperature, or cold.
Source: Hannaford fresh Magazine, July - August 2013

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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