Vegan Roasted Potato Salad

4.09 from 12 votes

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.

Prep Time30

Total Time30

Servings: people

Equipment

Ingredients

1 pound potatoes
1 lemon
salt and black pepper to taste
3-4 sweet pickles
1/2 red onion chopped
1/2 parsley chopped (optional)

Dressing

1/2 cup unsweetened homemade yogurt or small carton non-dairy store-bought
2 tsp prepared yellow mustard
2 tbsp apple cider vinegar
2 tsp chopped dill

Get Recipe Ingredients

Instructions

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.

Notes

Salt not included
[nutrition-label]

Nutrition

Nutrition Facts

Vegan Roasted Potato Salad

Amount per Serving

Calories

% Daily Value*

Fat

1.2

Saturated Fat

0.1

Cholesterol

Sodium

Carbohydrates

Fiber

2.4

Sugar

5.3

Protein

1.6

Vitamin A

Vitamin C

15.7

Calcium

Iron

0.7

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.

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