Description
A simple recipe for potato salad made with roasted potatoes and a creamy vegan dressing.
Ingredients
Scale
- 2 lbs small potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the quartered potatoes with olive oil, salt, and pepper on a baking sheet.
- Roast for 25 to 30 minutes, turning halfway, until potatoes are tender and slightly browned. Let cool slightly.
- In a medium bowl, whisk together the vegan mayonnaise, Dijon mustard, and apple cider vinegar to make the dressing.
- In a large bowl, combine the cooled roasted potatoes, celery, red onion, and parsley.
- Pour the dressing over the potato mixture and gently toss until everything is coated.
- Chill for at least 30 minutes before serving.
Notes
- You can use any small potato variety you prefer.
- For a tangier flavor, add 1 teaspoon of pickle relish to the dressing.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 4
- Cholesterol: 0
Keywords: vegan potato salad, roasted potato salad, easy potato salad, side dish, vegan recipe