Vegan Roasted Potato Salad

by 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.

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. Recipes Vegan Roasted Potato Salad European Print Recipe
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 12 voted )

Ingredients

5 russet or yukon gold potatoes, cubed
2 ribs celery, diced
2 carrots, diced
1/3 red onion diced
1/3 cup dill pickles, diced

Sauce
1/2 cup cashews
1 Tbsp white wine vinegar
1 tsp onion powder
2 Tbsp raisins
1 Tbsp dijon mustard
1 tsp Braggs liquid amino acids
3/4 cup water

Instructions

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

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7 comments

Pam April 23, 2020 - 12:19 pm

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

Reply
Jill Dalton April 23, 2020 - 1:33 pm

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 =)

Reply
Kari April 26, 2020 - 7:10 pm

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.

Reply
Kimberly May 19, 2020 - 9:06 pm

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.

Reply
Jill Dalton May 20, 2020 - 10:30 am

That sounds fantastic! =)

Reply
Carol June 27, 2020 - 12:58 pm

What brand of blender did you use?

Reply
Jill Dalton June 27, 2020 - 7:14 pm

I have a Blendtec Professional 800 but a regular blender will work fine too.
https://amzn.to/3g3fJtr

Reply

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