Vegan Roasted Potato Salad

This Vegan Roasted Potato Salad is a smoky, savory twist on a classic, made with crispy roasted potatoes and a creamy dairy-free dressing. With crunchy add-ins like celery, coconut bacon and red onion, this salad is perfect for summer cookouts, picnics, or meal prep.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 428

Author Elizabeth

Equipment

Glass Mixing Bowls

Ingredients

Potatoes

3 Pounds Petite Potatoes quartered
2 Teaspoons Salt
1 Teaspoon Pepper
1 Teaspoon Garlic Powder
¼ Teaspoon Paprika
2 Tablespoons Olive Oil optional; see notes for oil-free

Salad

1 Medium Red Onion finely diced
2 Stalks Celery chopped
1 Recipe Coconut Bacon
1 Cup Vegan Mayonnaise for oil-free use my WFPB mayo
Minced Fresh Parsley to serve

Instructions

Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
In a large bowl, toss the potatoes with the spices and oil.
Transfer to the prepared baking sheet and roast for 50-60 minutes, stirring halfway through. Let cool to room temperature before moving to the next step.
In a large bowl toss the cooked and cooled potatoes with the salad ingredients. Serve immediately or refrigerate 30+ minutes to chill and allow the flavors to blend.

Notes

Oil Free Roasting: to roast the potatoes without oil, toss with one tablespoon of water, instead of the oil. Stir every 15 minutes to prevent sticking.

Inspired by I am Baker.

Nutrition