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Easy Vegan Roasted Potato Salad
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Easy Vegan Roasted Potato Salad

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.
Course Side Dish
Keyword classic, comfort foods, dairy-free, dinner, easy, food, potato salad, potatoes, roasted, side dish, southern, vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

POTATO SALAD:

  • 1 See Healthy Little Vittles Recipe

GARLIC HERB DRESSING:

  • 1/2 cup vegan mayonnaise
  • 1 tsp freshly-squeezed lemon juice
  • 3 garlic cloves, minced
  • 1 tsp dried dill
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika  (You can also use regular paprika)
  • 1 Tbsp apple cider vinegar
  • 1 tsp pure maple syrup
  • 1-2 Tbsps vegetable stock (more if needed for more creaminess)

Instructions

ROAST YOUR POTATOES:

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!

Notes

  • 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 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!