Vegan Roasted Red Potato Salad
This vegan Roasted Red Potato Salad has all the the classic tangy flavors of American deli style potato salad with plenty of texture.
Servings: 6
Calories: 237kcal
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
~ 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.
Nutrition
Calories: 237kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Monounsaturated Fat: 10g | Sodium: 962mg | Potassium: 727mg | Fiber: 3g | Sugar: 2g