Roasted Sheet Pan Potato Salad

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  • Complexity: easy
  • 20 minutes
  • 45 minutes
  • 1 hour 5 minutes
  • Serves: 4
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:
  • 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
  • Mustard Dressing:
  • 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


  1. Sheet Pan Potatoes: Preheat oven to 400°F.

  2. 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.

  3. 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.

  4. Mustard Dressing: In small bowl, whisk together oil, vinegar, mustard, honey, salt and pepper. Stir in red onion.

  5. Toss potato mixture with dressing, then gently stir in arugula.


Substitute plant-based sausages with chopped cured sausage, such as dry chorizo, kielbasa or andouille, or with whole fresh pork sausage, such as chorizo, Italian or bratwurst.

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Lunch | Side

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