Roasted Sheet Pan Potato Salad
This quick and easy warm potato salad makes a satisfying dinner main that’s perfect for busy weeknights.
Sheet Pan Potatoes
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 lbs Washington State white potatoes, scrubbed and cut into 1-inch chunks (peels on)
- 4 cloves garlic, minced
- 2 tbsp finely chopped fresh thyme
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb plant-based sausages, cut into 1-inch chunks
Directions
- Preheat oven to 400°F.
- In large bowl, toss together chickpeas, potatoes, garlic, thyme, olive oil, paprika, salt and pepper. Arrange in single layer on parchment paper–lined baking sheet.
- Bake for 22 to 25 minutes. Add sausages to baking sheet and bake for 20 to 25 minutes or until potatoes are golden brown and tender.
Mustard Dressing
Ingredients
- 1/3 cup olive oil
- 3 tbsp apple cider vinegar
- 1 tbsp grainy mustard
- 1 tsp liquid honey
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp finely chopped red onion
- 4 cups arugula
Directions
- In small bowl, whisk together oil, vinegar, mustard, honey, salt and pepper. Stir in red onion.
- Toss potato mixture with dressing, then gently stir in arugula.
© 2025 Washington State Potato Commission
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