Looking for a dish that will make your taste buds dance and leave your guests begging for the recipe? Look no further than Sarah's Vegan Roasted Potato Salad! This vibrant and flavorful salad combines crispy roasted baby potatoes with a creamy, tangy dressing that will elevate any meal. Perfect for gatherings or a cozy dinner at home, this vegan delight is not only easy to make but also packed with wholesome ingredients. Get ready to impress your friends and family with a dish that’s as delicious as it is beautiful!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 2 lbs baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup vegan mayonnaise
- 1 tbsp apple cider vinegar
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the potatoes, allowing them to become crispy on the outside while remaining tender on the inside.
- Wash the baby potatoes thoroughly under cold running water to remove any dirt. After washing, pat them dry with a clean kitchen towel.
- In a large mixing bowl, combine the halved baby potatoes with the olive oil, smoked paprika, salt, and pepper. Toss the potatoes until they are evenly coated with the oil and spices.
- Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Make sure there is enough space between the potatoes to allow for even roasting.
- Place the baking sheet in the preheated oven and roast the potatoes for about 25 minutes, or until they are golden brown and fork-tender. Halfway through the cooking time, give the potatoes a gentle toss to ensure they roast evenly.
- While the potatoes are roasting, prepare the dressing. In a small bowl, whisk together the vegan mayonnaise and apple cider vinegar until smooth. Adjust the seasoning with salt and pepper to taste.
- Once the potatoes are done roasting, remove them from the oven and let them cool for a few minutes. This will help them hold their shape when mixed with the dressing.
- In a large serving bowl, combine the roasted potatoes with the dressing. Gently fold in the chopped fresh parsley, ensuring the potatoes are well coated.
- Serve the vegan roasted potato salad warm or at room temperature. This dish pairs wonderfully with a variety of vegan entrees and can be enjoyed as a hearty side dish or a light main course.
Tips
- Choose the Right Potatoes: Opt for baby potatoes for a tender texture and a delightful bite. If you can’t find them, fingerling or small Yukon Gold potatoes work just as well!
- Don’t Skip the Toss: Halfway through roasting, give the potatoes a gentle toss. This ensures they get that perfect golden-brown color all around and prevents sticking.
- Customize Your Seasoning: Feel free to experiment with additional spices like garlic powder or onion powder to enhance the flavor profile of the potatoes.
- Chill the Dressing: For an even fresher taste, prepare the dressing ahead of time and refrigerate it. This allows the flavors to meld beautifully before mixing with the warm potatoes.
- Serve It Right: This salad can be served warm or at room temperature, making it a versatile dish for any occasion. Pair it with your favorite vegan proteins for a complete meal!
Nutrition Facts
Calories: 342kcal
Carbohydrates: 62g
Protein: 6g
Fat: 68g
Saturated Fat: 8g
Cholesterol: 0mg
