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–+ servings
roasted potato salad

ROASTED POTATO SALAD

Plant-basedRecipes
This Roasted Potato Salad is easy to prepare, crispy skin potatoes, paired with creamy rich flavor dressing. 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Course Salad
Cuisine American
Servings 4
Calories 306 kcal

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

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: 306kcalCarbohydrates: 41gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gSodium: 321mgPotassium: 997mgFiber: 5gSugar: 2gVitamin A: 381IUVitamin C: 51mgCalcium: 39mgIron: 2mg
Keyword roasted potato salad
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