Easy Vegan Roasted Potato Salad

June 18, 2022

•

Shanika | Orchids + Sweet Tea

This Easy Vegan Roasted Potato Salad is the ultimate plant-based side dish for the entire family on any occasion. Jam-packed with veggies and a creamy texture from a homemade dairy-free dressing----this potato salad is sure to be the star on any table.

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Easy Vegan Roasted Potato Salad

There's no potato salad like this Easy Vegan Roasted Potato Salad when it comes to flavors and textures working together! Perfectly roasted potatoes add a beautiful crunch, especially with the crispiness of their skin---while the creamy garlic herb dressing, chopped celery, and sweet relish add a nice reminder that this dish will always be a comfort food classic! Mayo-Free option!

Closeup of Vegan Roasted Potato Salad

Growing up in the South, potato salad was a staple dish that had to be included in Sunday dinners, any outdoor BBQ or cookout, and of course during the holidays. Honestly, I was such a fan of potato salad, however, I wasn't always the biggest fan of having eggs or other ingredients into the mix----depending on how people made it.

of course, I've seen plenty of vegan potato salad recipes, but I've never felt inclined to make it because there are just some recipes in my head that I prefer the classic way. Haha.

Lo' and behold, I saw a few times that people started roasting their potatoes for potato salad and so I decided to give it a shot.

Why This Easy Vegan Roasted Potato Salad

This Easy Vegan Roasted Potato Salad speaks to my love for great texture in my dishes, but also the right amount of creaminess so that it feels "classic" like the traditional version. I guarantee that everyone who tries this one will love it.

The best part of all about this recipe is that I got a chance to collaborate with my friend Gina from the Healthy Little Vittles where we both share out love for great tasting vegan food while translating one recipe into more than one view point----still leading back to the same amazing vision and results! Be sure to check out her amazing blog (and COOKBOOK) where she shares delicious and easy vegan + gluten-free options as well the first half of the recipe for this Easy Vegan Roasted Potato Salad!

How to Make this Easy Vegan Roasted Potato Salad

This Easy Vegan Roasted Potato Salad is literally made in a matter of minutes once all of the ingredients have been prepped and/or roasted to perfection. All you need is a large platter or plate and the perfect side is served!

PERFECTLY ROASTED POTATOES

Knowing how to roast all vegetables (in general) perfectly is definitely a learned skill. All veggies are different and they all have vast cooking times.

The most common rule of thumb is to roast thicker vegetables at a higher temperature because they can handle the heat. For example, potatoes or sweet potatoes can roast at a higher temp because of their thickness. Broccoli, on the other hand, lends well to a lower heat when cut into florets.

As stated before, to see the ingredients needed for these roasted potatoes, check out Gina's Simple Vegan Roasted Potato Salad recipe.

Dairy-Free Garlic Herb Dressing for Vegan Potato Salad

This creamy and vegan dressing ties the potato salad together without all of the dairy. It gives it body, heft and a silky-smooth texture you’ll love.

Here’s what you need to make dairy-free dressing:

Garlic. I amp up the garlic flavor by using both fresh and dried.
Vegan mayonnaise. You can use any brand you like. If you’re not vegan, feel free to use regular mayo.
Apple cider vinegar. Adds the right amount of tanginess and acidity needed for this dish.
Lemon juice. Make sure it’s freshly squeezed for the best flavor!
Dried herbs. I like to use a handful of herbs for this: dried dill, oregano, basil, garlic powder, salt, black pepper, smoked paprika.
Maple syrup. This adds a bit of sweetness to balance out flavors. You can also use Agave or honey (if non-vegan).
Vegetable stock. Gives the dressing it's creaminess.

Make-Ahead Tips

You can make this potato salad ahead of time if you like. Store the roasted potatoes in separate containers from the dressing and remaining chopped ingredients. Then, just before serving, toss everything together and add it to your favorite platter or serving bowl.

Store every component in an airtight container for up to two days.

Top Reasons Why You’ll Love This Easy Vegan Roasted Potato Salad

Once you make and eat this Easy Vegan Roasted Potato Salad—– you’ll fall in absolute love. Haha. More importantly, here are also the reasons why you’ll love it the most:

It’s ALL Vegan + Plant-based.
Super easy to make and quick.
So creamy and full of texture.
Great for meal prepping and make aheads for the week!
Full of comforting flavors, hints of sweetness + savoriness (The best reason!)
Perfect for any time of day—Snack, Appetizer, Lunch/Dinner, Breakfast (if that’s your thing), whatever!

Vegan Potato Salad with No Mayo

If you need to make this vegan potato salad without the use of mayonnaise----no worries! To keep things on the creamy side without mayo, you can simply substitute the mayonnaise with ¼ cup olive oil and 2-3 teaspoons of dijon mustard along with the remaining dressing ingredients. Just whisk it all together or blend (for greater smoothness) and wallah!

Storage Suggestions: Hot or Cold?

Store leftovers in a tightly sealed container in the refrigerator for up to 3 days. Reheat in oven (or serve slightly chilled after being left out at room temperature for a few minutes) when ready to serve. Can be enjoyed hot or cold, depending on your preference.

More Delicious Side Dish Recipes to Try:

MADE OUR RECIPE(S)?

If you make this Easy Vegan Roasted Potato Salad, be sure to tag me on Instagram @orchidsandsweettea!

Easy Vegan Roasted Potato Salad

June 18, 2022 •

By Shanika

5 from 1 vote

Prep Time: 15

Cook Time: 35

Total Time: 50

Serves: servings

Units:

US Customary|Metric

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Ingredients

POTATO SALAD:

1 See Healthy Little Vittles Recipe

GARLIC HERB DRESSING:

½ cup vegan mayonnaise
1 teaspoon freshly-squeezed lemon juice
3 garlic cloves, minced
1 teaspoon dried dill
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon smoked paprika (You can also use regular paprika)
1 tablespoon apple cider vinegar
1 teaspoon pure maple syrup
1-2 Tbsps vegetable stock (more if needed for more creaminess)

Instructions

ROAST YOUR POTATOES:

To see the recipe for the roasted potatoes, visit at Healthy Little Vittles.

TO MAKE THE CREAMY GARLIC HERB DRESSING:

In a bowl, add together the vegan mayo, lemon juice, minced garlic, dill, oregano, basil, garlic powder, salt, black pepper, smoked paprika, apple cider vinegar, maple syrup, and veggie stock, stirring everything together until combined, smooth and creamy.

ASSEMBLY:

In a large bowl, add the cooled roasted potatoes along with the creamy garlic herb dressing, tossing everything together until potatoes are fully coated.
To serve, add the potato salad to a platter or serving bowl, sprinkle with freshly chopped parsley (if desired), and enjoy!

Tips & Tricks

STORAGE: Store leftovers in a tightly sealed container in the refrigerator for up to 3 days. Reheat in oven (or serve slightly chilled after being left out at room temperature for a few minutes) when ready to serve.
DRESSING (STORAGE): Leftover dressing can be kept in an airtight container or jar in the refrigerator for up to 2 weeks.
MAKE AHEAD: All ingredients can be made and individually stored as meal prep and assembled when ready to serve.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
MAYO-FREE OPTION: To keep things on the creamy side without mayo, you can simply substitute the mayonnaise with ¼ cup olive oil and 2-3 teaspoons of dijon mustard along with the remaining dressing ingredients. Just whisk it all together or blend (for greater smoothness) and wallah!