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ROASTED POTATO SALAD

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This Roasted Potato Salad is easy to prepare, crispy skin potatoes, paired with creamy rich flavor dressing.

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ROASTED POTATO SALAD INGREDIENTS 

Potatoes 

Olive oil 

Salt and pepper 

Dressing: aquafaba, vinegar, grape seed oil, salt and pepper, cane sugar, dijon mustard, parsley, green onions and garlic

HOW TO MAKE VEGAN ROASTED POTATO SALAD 

  1. Preheat the oven 365F. 
  2. Cut the potatoes and arrange on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. 
  3. Roast until the skin are golden. 
  4. To make the dressing: blend aquafaba, vinegar, grape seed oil, cane sugar, salt, and dijon mustard  using immersion blender for 3-5 minutes. Add parsley, green onions, garlic and process until smooth. Season to taste with salt and pepper.
  5. To serve, put the potatoes in a serving bowl, add the dressing, and toss to coat.

I hope you will love these Roasted Potato Salad because it’s:

Easy and quick

and absolutely delicious!  

Other recipe to try: 

Vegan Meatballs 

Tropical Salad 

Watermelon and feta salad 

Eggplant soup 

roasted potato salad
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ROASTED POTATO SALAD

This Roasted Potato Salad is easy to prepare, crispy skin potatoes, paired with creamy rich flavor dressing. 
Course Salad
Cuisine American
Keyword roasted potato salad
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 306kcal
Author Plant-basedRecipes

Ingredients

  • 2 lb potatoes
  • 1 tbsp olive oil
  • salt and pepper

Dressing

  • 1/4 cup aquafaba
  • 1 tbsp white vinegar
  • 3 tbsp grape seed oil
  • 1/2 tsp cane sugar
  • 1/2 tsp salt
  • 1 tsp dijon mustard
  • 1/4 cup parsley
  • 2 green onions
  • 1 clove garlic
US Customary - Metric

Instructions

  • Preheat the oven 365F. Cut the potatoes and arrange on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper. Roast until the skin are golden. 
  • To make the dressing: blend aquafaba, vinegar, grape seed oil, cane sugar, salt, and dijon mustard  using immersion blender for 3-5 minutes. Add parsley, green onions, garlic and process until smooth. Season to taste with salt and pepper.
  • To serve, put the potatoes in a serving bowl, add the dressing, and toss to coat.  

Nutrition

Calories: 306kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Sodium: 321mg | Potassium: 997mg | Fiber: 5g | Sugar: 2g | Vitamin A: 381IU | Vitamin C: 51mg | Calcium: 39mg | Iron: 2mg

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