Survive this summer with this roasted potato salad. Quite possibly the best vegan potato salad recipe to date.
I feel like I should just cut to the chase here because there really isn’t a story behind this tater salad recipe. Other than growing up I used to hate potato salad for its slimy-ness that comes from the mayo. I
I thought it was revolting.
But cut to 2017 when I first made this recipe and I’m addicted. I could totally go all fat-kid-at-the-church-picnic on this salad and have no shame. PS. Christopher if you’re reading this that one’s for you!
But what absolutely sets my potato salad apart from your nans potato salad is (1) it’s vegan and (2) it’s loaded with flavor.
What’s So Great About This Roasted Potato Salad?
The first two flavors that will take your tastebuds by storm is the dill and the vegan cashew mayo.
I think I found my mayo substitute to trump all other substitutes. I’ve had store-bought vegan mayos and “healthy” mayos. But most of them are too sweet or too greasy or too something.
This recipe by Monkey and Me Kitchen Adventures is my sh*t.
Its lightly sweetened with medjool dates and is so creamy its divine. And date-sweetened means there are no refined sugars here.
You can find their recipe here or use your favorite brand or recipe of vegan mayo. It’s your salad so make it happen!
The other flavor maker? DILL!
I know I know. What are my priorities if I get this excited about an herb. Well I am over here obsessing over potato salad like a housewife.
But those facts aside, this salad is no doubt enhanced by dill. It adds another level of flavor that you definitely don’t get out of a bulk tub from Walmart. No offense but I just can’t stand that brick laying paste they call potato salad.
It’s amazing and you need to try it and here’s the recipe. Nuff said.
Roasted Potato Salad
makes: maybe enough for 4 but double this recipe either way
- 2 lbs baby red potatoes
- 1/2 t baking soda
- 1 T avocado oil, for roasting potatoes
- ½ c chopped red onion
- 2 ribs of celery chopped
- 1 t Dijon mustard
- 2 t whole grain mustard
- 1 t minced garlic
- 1 t sea salt
- 1 t chopped fresh dill
- ½ c vegan mayonnaise
- two shakes of hot sauce
- Start by halving the potatoes and setting aside. While you’re chopping, be heating a large pot with two quarts of water until boiling.
- Once boiling, add the baking soda and potatoes.
- Boil for about ten minutes or until the potatoes are fork tender. Remove from the water. Drain and rinse.
- While in the colander, toss the potatoes with a wooden spoon. You want the potatoes to form a film on them.
- Pour the potatoes onto a baking sheet and toss with the avocado oil. Roast at 400 F for about ten minutes. Flip halfway and roast just until golden.
- After the potatoes are done and cooled, mix with the onions and celery.
- In another bowl make the dressing of vegan mayo, mustards, garlic, salt, and dill. Add the hot sauce if you’re feeling frisky or just want to wow your bbq guests.
- Stir and let sit for at least thirty minutes in the fridge for the flavors to meld.
- Enjoy and channel your inner church picnic childhood.