Creamy 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
- 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 (200°C) and line a baking sheet with parchment paper.
Place the cubed potatoes on the baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Toss to coat the potatoes evenly.
Bake the potatoes for 30-35 minutes or until they turn golden and tender when tested with a knife.
In a bowl, prepare the creamy garlic herb sauce by whisking together the vegan mayonnaise, lemon juice, minced garlic cloves, dried dill, dried oregano, dried basil, garlic powder, salt, black pepper, smoked paprika, apple cider vinegar, and maple syrup. Adjust the seasonings to your preference.
Once the potatoes are done, let them cool for 10-15 minutes. Then, add the garlic herb sauce to the potatoes and toss until they are fully coated.
Add the chopped celery, sweet relish, and green onions to the potato mixture. Toss everything together again.
Serve the vegan roasted potato salad immediately or store it tightly sealed in the refrigerator until ready to serve.
