Vegan Roasted Potato Salad
Vegan Roasted Potato Salad, a tasty twist on traditional potato salad that uses roasted potatoes for crunch and vegan mayonnaise to make it plant-based. Your new favorite picnic and party side dish!
Ingredients
- 2 pounds waxy potatoes new potatoes, red potatoes
- 2 teaspoons olive oil
- 1 pinch salt and pepper
- 3 single celery stalks
- 2 whole carrots
- 2 whole green onions
- 2 cups vegan mayonnaise
- ¼ cup dijon mustard
- 2 tablespoons apple cider vinegar
- 1 bunch fresh dill finely chopped
Instructions
- Roast potatoes: Heat oven to 400 degrees F. Wash potatoes and cut them in half, then toss halved potatoes in olive oil and sprinkle with salt and pepper. Roast for 30 minutes, stirring every 10 minutes to brown evenly. Alternatively, potatoes can also be pan fried over medium heat for 20-30 minutes or until potatoes are browned. Remove from oven and let cool (to cool faster, place roasted potatoes in the refrigerator).
- Mix potato salad ingredients: In a large bowl, add cut potatoes, sliced celery, diced carrots, sliced green onions, vegan mayonnaise, dijon mustard, apple cider vinegar, chopped dill, and a pinch salt and a pinch of black pepper. Toss ingredients to thoroughly mix until all ingredients are covered in mayonnaise and are evenly distributed in salad.
- Chill and serve: Roasted potato salad can be served immediately, but for best results refrigerate for a minimum of 30-60 minutes to chill salad and let the ingredients release their flavors.
Notes
- Storage and leftovers: Store in refrigerator for up to 5 days, but for best taste consume within 2 days or else potatoes become soggy from dressing.
Nutrition
Serving: 1servingCalories: 455kcalCarbohydrates: 23gProtein: 2gFat: 37gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 431mgPotassium: 535mgFiber: 2gSugar: 2gVitamin A: 69IUVitamin C: 10mgCalcium: 17mgIron: 1mg
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