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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.
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 rating system in the recipe card and leave a comment below with your feedback.
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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.
Sarah De la Cruz says
I love potato salad! I’m totally intrigued by your white bean mayo! Yum!
Jenn S. says
Thank you, Sarah! Let me know if you try it!
Alisa Fleming says
It’s funny, but I was JUST looking through old recipes on my website and came across a Beannaise recipe from a cookbook author. I was thinking about remaking it, and then I saw your version, with a mustard kick! This might be the one instead 🙂
Jenn S. says
Oh wow, that’s awesome that “beannaise” is actually a thing! I’d be curious to see that one too.
Alisa Fleming says
I just looked. It’s Jo Stepaniak’s recipe and definitely not oil free like yours! It’s here just in case you’re curious 🙂 Feel free to delete if you want – http://www.godairyfree.org/recipes/condiments-and-salad-dressings/beannaise-vegan-gluten-free-nut-free-soy-free
Jenn S. says
Thanks, Alisa! Can never have too many variations! I like that she added dry mustard – I didn’t think of that!
Matt says
Hi there! I was just telling my girlfriend that I want potato salad for this weekends festivities. Here it is!! Thank you 🙂
Jenn S. says
Perfect! You’ll have to let me know how it turns out. Enjoy!
Sarah Newman, Vegan Chickpea says
Wow, I love this recipe! Such a clever way to make the dressing. I definitely want to try this, thanks!
Jenn S. says
Thank you so much, Sarah! I hope you love it. Please let me know if you give it a try.
Linda from Veganosity says
I love potato salad, especially with mustard. This looks and sounds like the perfect holiday side dish. Although, I would totally make it my main course.
Jenn S. says
I totally ate it as my main course for lunch several times!
Sarah McMinn says
Your bean-based mayo sounds so good! I can’t wait to give it a try.
Jenn S. says
Thanks, Sara! I hope you like it!
Sophia | Veggies Don't Bite says
In our house there is team potato salad and team pasta salad. I happen to be team pasta, but my husband rivals me on team potato. LOL! I know he’d love this!
Jenn S. says
A house at war. Ha! I’m on team both!
Anjali @ Vegetarian Gastronomy says
Love potato salad! White bean mayo sounds awesome!
Jenn S. says
Thanks, Anjali! It’s creamy and delicious!
Amy Katz from Veggies Save The Day says
I used to love the traditional deli-style mustard potato salad, so I’m really glad you make a healthier vegan version!
Jenn S. says
That tang is just too good, right?! Thanks, Amy!
Allison - Celebrating Sweets says
This sounds so delicious and healthy! Perfect for summer!
Jenn S. says
Thank you much, Allison!
Diana says
I LOVE potato salads and love the fact that this is vegan. Sounds very tasty!
Jenn S. says
Potatoes are life!
Angela says
This sounds incredible! What a great summer bbq side dish!
Jenn S. says
Thank you, Angela!
Lisa Bryan says
Love all the potato salads during the summer months. And love that your version is vegan with the white bean mustard mayo – that sounds interesting! Will definitely have to give it a try!
Jenn S. says
Thanks, Lisa! Summer is not summer without potato salad! That’s what they say, right? Or maybe that’s ice cream and popsicles. I’ll take it all! 🙂
Becky Striepe says
This potato salad looks awesome. I’m so intrigued by that mayo!
Jenn S. says
Thanks, Becky! I think it turned out great!
Cadry says
We both had potato salad on the brain this week! I had to laugh when I saw yours on Bloglovin’ just hours before I hit publish on mine. What a good idea to use beans as the base for the dressing. Plus, it adds some protein that will surely make this potato salad extra satiating.
Jenn S. says
And Dianne posted one too! LOVE all the variations…you can never have too many potato salad recipes!