Vegan Roasted Potato Salad

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Vegan Roasted Potato Salad

Jill Dalton
Potato salad is one of those recipes that is a good side dish for just about any summertime meal as cookout season rolls around. This plant based vegan potato salad is light and creamy and filled with flavor.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6 people
Calories 230 kcal




  • Preheat oven to 400°F.
  • Place potato cubes onto a parchment paper lined cookie sheet.
  • Bake potatoes for 30 minutes.
  • Add sauce ingredients to blender and blend until smooth.
  • Once potatoes have cooled, place into a serving bowl.
  • Pour sauce over potatoes and stir gently until all potatoes are coated.
  • Keep in the fridge for up to 5 days.


Calories: 230kcalCarbohydrates: 42gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 121mgPotassium: 947mgFiber: 4gSugar: 3gVitamin A: 3421IUVitamin C: 12mgCalcium: 45mgIron: 3mg

7 thoughts on “Vegan Roasted Potato Salad”

  1. Hi! I am making this yummy potato salad today for my meat-eating scepticism husband!
    I peeled the potatoes before roasting. Was I supposed to keep the skin on?
    Thx! I just found out about your channel today. So happy and cant wait to review the class!
    Be well!

    Pam Tewes
    Cape Cod

    1. Hello Pam,
      I like to leave the skin on just for nutrition but I know a lot of people don’t like the “earthy” taste. It is your choice but I always go for keeping the skins on =)

  2. I thought I would never be able to p.s again. This was delicious. I added a pinch of black salt for an eggy flavor.

  3. Made this with half oats and half sunflower seeds instead of the cashews. Added curry powder and a bit of sweet pickle and some peas. Also used sweet hot mustard instead of Dijon. This was sooo good. Will become a staple. Thanks.

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