Vegan Crispy Potato Salad
Ingredients
- 2 lbs (about 900g) baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup red onion, finely chopped
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup olives, sliced (optional)
- 1/4 cup fresh parsley, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon mustard (Dijon or whole grain)
- 1 tablespoon maple syrup or agave syrup
- 1 clove garlic, minced
- Salt and pepper, to taste
Preparation
Preheat your oven to 425°F (220°C).
In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, smoked paprika, salt, and pepper until well coated.
Spread the potatoes on a baking sheet in a single layer, ensuring they don’t overlap too much.
Bake in the preheated oven for about 25-30 minutes or until they are golden and crispy.
Halfway through baking, flip the potatoes to ensure even crispiness.
Once done, remove from the oven and let them cool slightly.
While the potatoes are baking, whisk together all the dressing ingredients in a small bowl until well combined.
Adjust the seasoning of the dressing according to taste.
In a large bowl, combine the cooled crispy potatoes, red onion, cucumber, cherry tomatoes, olives (if using), and fresh parsley.
Pour the dressing over the salad and gently toss to combine, ensuring the potatoes and veggies are well coated with the dressing.
Serving
Taste and adjust seasoning if necessary.
Serve immediately if you prefer it warm, or let it chill in the refrigerator for an hour to serve cold.
The salad can be garnished with extra parsley or green onions for a fresh touch.
