Description
A simple recipe for a flavorful potato salad made with roasted potatoes and a creamy vegan dressing.
Ingredients
Scale
- 2 lbs small potatoes (such as Yukon Gold or red potatoes)
- 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 degrees Fahrenheit (200 degrees Celsius).
- Cut the potatoes into bite-sized pieces.
- Toss the potatoes with olive oil, salt, and pepper on a baking sheet.
- Roast for 25 to 30 minutes, turning halfway, until the potatoes are tender and slightly browned. Let them cool slightly.
- In a medium bowl, whisk together the vegan mayonnaise, Dijon mustard, and apple cider vinegar for the dressing.
- In a large bowl, combine the cooled roasted potatoes, chopped celery, chopped red onion, and parsley.
- Pour the dressing over the potato mixture and gently toss until everything is coated.
- Chill the salad for at least 30 minutes before serving.
Notes
- You can substitute celery with finely chopped pickles for a different flavor.
- For a tangier dressing, add 1 teaspoon of lemon juice.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 350
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 4
- Cholesterol: 0
Keywords: vegan potato salad, roasted potato salad, easy potato salad, side dish, no eggs