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!
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.
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!
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!
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.
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:
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.
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:
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 1/4 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!
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.
If you make this Easy Vegan Roasted Potato Salad, be sure to tag me on Instagram @orchidsandsweettea!
Easy Vegan Roasted Potato Salad.