Roasted Sesame Potato Salad with Whole30 Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warm potato salad featuring roasted baby potatoes tossed in a tangy sesame vinaigrette, perfect for a Whole30-friendly side dish. This Whole30 recipe, ready in about 35 minutes, pairs baby potatoes, olive oil, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Wash and halve 1.5 pounds baby potatoes and toss with 3 tablespoons olive oil and 1 teaspoon sea salt. Spread evenly on a baking sheet and roast for 25 minutes, turning halfway, until tender and golden.
  2. Step 2: In a small bowl, whisk together 1 tablespoon sesame oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, and 1/2 teaspoon black pepper until fully emulsified and fragrant.
  3. Step 3: Transfer the hot roasted potatoes to a large bowl and immediately pour the dressing over them, tossing gently to coat so the warm potatoes absorb the flavors.
  4. Step 4: Stir in 2 tablespoons chopped fresh parsley and sprinkle 1 tablespoon toasted sesame seeds on top before serving.

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