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This vegan Roasted Red Potato Salad has all the classic tangy flavors of American deli style potato salad, but with lots of texture. It’s creamy, crunchy, and so delicious. The perfect side dish for BBQ, picnics, or holidays.
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Do yourself a favor this summer and stay away from the traditional pasta and potato salads loaded with traditional mayonnaise. Those should not be sitting out in the sun!
Bring this delicious, tangy, dairy-free and egg-free, vegan roasted red potato salad instead! Your tastebuds will thank you.
For a different, but oh so delicious take on potato salad, try my Roasted Potato Arugula Salad!
Ingredients you need
Ingredient notes and substitutions
I’ve always been a fan of the deli style mustard potato salads. I love that tang from the vinegary mustard and the bits of dill pickle strewn throughout.
What I don’t like is that it’s usually a pile of mush – much more “dressing” than potato and the potatoes that are there are a crumbly mess.
For this vegan red potato salad recipe, I roast the potatoes first so they hold their shape. And I use just enough dressing to provide great flavor, but not drown the veggies.
I like to add some texture to my potato salad to offset all the creaminess. Crunchy celery, dill pickle and red bell pepper complement the roasted potatoes nicely and stand up well to the dressing.
Potatoes ~ I use red potatoes, but Yukon Gold potatoes or baby potatoes would work well, too. Roasting them helps them to hold their texture and not fall apart. We’re not really trying to get them super crispy, just sturdy. I much prefer the texture of this roasted potato salad over traditional potato salad that uses boiled potatoes.
There is no need to peel the potatoes, but you can if you prefer.
Vegetables ~ Celery, dill pickles, and red bell pepper provide crunch, flavor, and color.
Dill ~ Use fresh dill!
If you don’t like dill, fresh chopped parsley may be used instead.
Mayo ~ You can use a homemade mayo, like my Easy Vegan Mayonnaise, or a storebought vegan mayo, like Vegenaise (my favorite).
Extras ~ A couple teaspoons of yellow mustard and a squeeze of fresh lemon juice round out the flavors.
Use dijon mustard instead of yellow mustard if that’s more your thing.
Diced red onion, sliced scallions, thinly sliced radishes, or raw sweet corn would all be delicious additions or substitutions. Pick one or two things, don’t add too much or all the flavors will get muddled.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Dice the potatoes in to bite size pieces, about ¾ inch (1). I like them on the smaller side, but the most important thing is to make them equal in size. Larger pieces will take longer to roast than smaller.
Drizzle the oil over the potatoes and toss well. Sprinkle the salt and pepper (2). Toss to coat evenly.
Spread the seasoned potatoes out into one even layer on a parchment lined baking sheet (3). Use two baking sheets if needed. Do not crowd the pan!
Roast for 15 minutes, stir, and roast another 10 minutes until tender and golden (4).
Allow to cool.
Once the potatoes are cool, add them to a mixing bowl with the diced celery, bell pepper, pickles, chopped fresh dill (5).
Add in the vegan mayo, mustard, and fresh lemon juice (6).
Toss everything together to distribute evenly.
Taste and adjust seasoning to your liking.
Storage
Fridge: Store leftovers of this vegan roasted red potato salad in an airtight container in the fridge for 3 to 4 days.
Freezer: I do not recommend freezing this recipe.
Pro tips and tricks
~ Dice the potatoes into equal size pieces.
~ Spread out the potatoes in one even layer on the baking sheet. Don’t crowd the pan! Use two pans, if necessary.
~ Stir the potatoes once during roasting to ensure they get browned on all sides.
~ Dice the celery, pickles, and bell pepper into equal size pieces smaller than the potatoes. This allow the potatoes to be the star and you’ll get a nice crunch from the extra veggies in every bite.
~ Allow the potatoes to cool before mixing with the remaining ingredients. Warm potatoes will absorb the mayo dressing and the resulting potato salad won’t be as creamy.
~ Use fresh dill for best and freshest flavor.
~ Use my homemade vegan mayonnaise with silken tofu for a low-calorie, oil-free mayo option.
FAQs
For this roasted potato salad, I like red potatoes best. They have thin skins and hold their shape well while still being tender and creamy on the inside.
Nope. Scrub the potatoes and remove any blemishes. Dry them well. Dice into bite size pieces. Toss with oil, salt, and pepper and roast until browned and tender.
Yes! The skins of potatoes contain many nutrients, include lots of fiber. Scrub the potatoes well, but there is no need to peel them for this roasted red potato salad.
More vegan picnic salads
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Roasted Red Potato Salad
Recommended Equipment
Ingredients
Potato Salad
- 2 pounds red potatoes scrubbed well and diced into bite size pieces
- 1 tablespoon olive oil
- 1 ¼ teaspoons salt divided, or to taste
- ½ teaspoon black pepper divided, or to taste
- ½ red bell pepper seeded and diced
- ½ cup chopped celery
- ½ cup chopped dill pickles
- 3-4 tablespoons chopped fresh dill
- ¾ cup vegan mayonnaise
- 2 teaspoons yellow mustard
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet (or two) with parchment paper and set aside.
- Toss the diced potatoes with olive oil. Sprinkle with ¾ teaspoon salt and ¼ teaspoon black pepper.
- Spread the potatoes onto the prepared baking sheet in an even layer. You may need to use two baking sheets to fit all the potatoes in a single layer. Do not crowd the pans.
- Roast for 15 minutes. Shake the pan(s) to flip the potatoes around. Bake for another 10 minutes until the edges are brown and crispy. Let cool.
- Once the potatoes are cool, add them to a large mixing bowl with the remaining ingredients, including the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper.
- Taste and adjust seasonings, if necessary.
- Eat immediately or chill until ready to serve.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Tim Sullivan
This potato salad is great!
Jenn Sebestyen
So glad you love it, Tim! Thanks for your comment!
Jay Blue
This was delicious! I made it for my parents and myself, and we all loved it.
Next time, and there really WILL be a next time, I think I’ll leave out the celery. That is just a personal preference of both myself and my mom – it does add a nice crunch, but neither of us are big fans of the raw celery taste. Maybe I’ll just try mincing it smaller? I would probably try adding some dried parsley (1 tbsp?) just because I like parsley, I have it, and I’ve seen it in lots of other potato salad recipes. I don’t think this one NEEDS it, though – it is plenty flavorful without it.
Thanks for the recipe!
Jenn S.
Hi, Jay! Your comment made me laugh! First, thank you so much for your feedback – I’m so happy to hear you and your parents loved it. Second, I love that you made changes based on what you had and made it your own. You can’t really go wrong with salads like this – interchanging veggies is totally fine…as is adding a bit more. And definitely leave out the celery if you don’t like it. Adding dried or fresh parsley would be a great addition. I don’t think there are any different health benefits to different potatoes, but they do have different textures. I find that red potatoes or yukon golds to hold up better in salads…russet potato tend to be a bit more crumbly. But whatever you prefer (or have on hand) will work! Thanks again for your comment!!