Vegan Roasted Potato Salad
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.
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- 5 russet potatoes, or yukon gold, cubed
- 2 stalks celery, diced
- 2 carrots, diced
- ⅓ red onion , diced
- ⅓ cup dill pickles, diced
- ½ cup cashews
- 1 Tbsp white wine vinegar
- 1 tsp onion powder
- 2 Tbsp raisins
- 1 Tbsp dijon mustard
- 1 tsp Bragg liquid aminos
- ¾ cup water
- 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.
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Calories: 230kcalCarbohydrates: 42gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 121mgPotassium: 947mgFiber: 4gSugar: 3gVitamin A: 3421IUVitamin C: 12mgCalcium: 45mgIron: 3mg
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!
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 =)
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.
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.
That sounds fantastic! =)
What brand of blender did you use?
I have a Blendtec Professional 800 but a regular blender will work fine too.