Vegan Roasted Potato Salad
Ingredients
- 2-3 pounds Yukon gold potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chopped celery
- 1 tablespoon sweet relish
- 1 green onion, chopped
Creamy garlic herb sauce
- 1/2 cup vegan mayonnaise
- 1 tsp 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 salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika (Can also use paprika)
- 1 Tbsp apple cider vinegar
- 1 tsp maple syrup
Preparation
Preheat the oven to 400 F and line a baking sheet with parchment paper. Add the cubed potatoes, drizzle with olive oil, season with salt and black pepper, and toss to coat. Bake for 30-35 minutes or until golden and tender.
Make the garlic herb sauce by combining all sauce ingredients in a bowl, whisk until smooth, and adjust seasonings to taste.
Remove the potatoes from the oven and let them cool for 10-15 minutes. Add the garlic herb sauce and toss to coat. Then add the chopped celery, sweet relish, and green onions, and toss again. Serve immediately or store tightly sealed in the refrigerator until ready to serve.
