I just love making this roasted potato salad recipe for Memorial Day, 4th of July and picnic potlucks. It’s a wonderful go-to dish you can whip up in no time at all. It’s affordable, simple, filling and delicious to serve as a side dish. The sauce is what really makes this dish pop, and in this dish, we use a non-dairy (we used soy) yogurt dressing adds creaminess with fewer added calories than mayonnaise.
Adding some condiments and spices like mustard, dill, apple cider vinegar and pickles add that tang, herbiness, and crunch we all love in a potato salad. Serve this with some Tempeh Ribs and coleslaw (add links here) and you have got yourself a summer meal everyone will rave about.
Pair this salad with these fan-favorite party recipes:
- Macaroni Salad
- BBQ Baked Beans
- Caprese Salad with Blackberry & Watermelon
- Potato Salad with Tofu Scramble
If you remember to roast the potatoes the night before, you’ll have these beauties ready to go, and you can add the mix-ins and whip this up in no time.
Many people fear potatoes, as they are known to have high starch/carbohydrate content, but they are indeed a low-calorie food, offering 2 grams of protein, 4 grams of fiber, and less than 100 calories per medium potato. Did you know that there is a trick to lowering the starch/carb level in potatoes by shocking them in ice cold water as soon as they are done boiling?
This stops the carb creation process, keeping your meal low carb and just as filling. Potatoes provide that element of earthiness and offer some wonderful essential vitamins and nutrients like potassium, which fuels our muscles. Keep the skin on for 30% more nutrient levels (potassium, iron, calcium, vitamin C & B6). They also contain fiber which is supportive for a healthy running digestive system.
I'd love to hear your feedback in the comments below for this Roasted Potato Salad! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 30 minutes |
Servings Serving Size | people about 3/4 cup |
- 1 pound potatoes
- 1 lemon
- sea salt and pepper to taste
- 3-4 sweet pickles
- 1/2 red onion chopped
- 1/2 parsley chopped (optional)
- 1/2 cup unsweetened homemade yogurt or small carton non-dairy store-bought
- 2 tsp prepared yellow mustard
- 2 Tbl apple cider vinegar
- 2 tsp chopped dill
Ingredients
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- Dice potatoes. Squeeze lemon juice over potatoes and sprinkle with salt and pepper (optional). Roast at 375 degrees for 30-40 minutes. Remove from oven and allow to cool.
- Add potatoes, onion, pickles, dill and parsley to a large bowl.
- Mix all of the dressing ingredients and pour over vegetables.
- Toss together and serve.
Salt not included
Is there a no soy. Option? I have problems with soy. I love your site and the recipes.
Hey Alicia, I haven’t tried them but there’s store-bought cashew or almond yogurt which you could try. I’ve found the cashew yogurt to be mild in flavor and might be your best bet.