Oven Roasted Potato Salad

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If you’re looking for a fresh twist on a classic dish, try oven-roasted potato salad. This recipe combines crispy, tender potatoes with a delicious sauce that elevates the traditional salad to something special. It’s an easy dish to make for gatherings or a simple dinner at home. You’ll love the flavors and the way it stands out among typical salads.

Tool Requirements

To make this potato salad, you’ll need some essential tools.

First, grab a large pot. This is where you’ll boil the potatoes. A sturdy pot with a lid works best.

Next, have a baking sheet on hand. It should be large enough to hold all the potatoes. Line it with parchment paper for easy cleanup.

You’ll also need a potato masher. This tool helps you smash the potatoes to the right texture. If you don’t have one, a fork can work too.

A mixing bowl is important for combining your ingredients. Choose a size that fits all your salad ingredients comfortably.

Lastly, don’t forget a spatula or spoon for mixing. You’ll want something strong to blend everything together.

With these tools, you’re all set to make a tasty dish!

Preparing The Ingredients

First, gather all the ingredients for your oven-roasted potato salad. You’ll need about two pounds of small potatoes, as they’re perfect for smashing and roasting.

Grab a few tablespoons of olive oil for roasting and salt and pepper for seasoning. For added flavor, gather fresh herbs like chives and parsley, and mince a couple of garlic cloves.

For the dressing, you’ll need about half a cup of vegan mayo, a teaspoon of mustard, and a tablespoon of lemon juice to add tanginess and brightness.

Start by washing the potatoes thoroughly, scrubbing away any dirt. If some potatoes are larger, cut them in half for even cooking. Toss the potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast at 425°F for about 25-30 minutes, or until they’re tender and slightly golden. When done, remove from oven and let them cool slightly.

While the potatoes cool, prepare the dressing. In a small bowl, mix the vegan mayo, mustard, lemon juice, minced garlic, and a pinch of salt and pepper. Chop the fresh herbs and set them aside.

In a large bowl, gently toss the roasted potatoes with the dressing until well coated. Sprinkle the fresh herbs over the top and mix lightly.

Serve your oven-roasted potato salad warm or at room temperature for a delightful mix of creamy and crispy textures. Enjoy!

Variations To Try

You can easily customize your potato salad.

• Consider using different types of potatoes like red or yellow for a unique taste and texture.
• Add some crunch with chopped vegetables such as bell peppers or cucumbers. They give a fresh bite that pairs well with the soft potatoes.
• For flavor, try mixing in some herbs. Chopped parsley, dill, or chives can brighten up your dish and add depth.
• If you like a little heat, include diced jalapeños or a dash of hot sauce. This can give your salad a spicy kick.
• Try different dressings, too. You can use a creamy cashew dressing or a tangy mustard vinaigrette for variety. Each option brings its own personality to the dish.
• Feel free to add some protein. Chickpeas or lentils can make your salad heartier and more filling.
• Experiment with toppings. Toasted nuts or seeds can add extra crunch, while avocado can create a creamy texture.

Mix it up to find your favorite combination!

Storage Tips

• Once your potato salad is ready, let it cool down to room temperature. This helps prevent condensation in the storage container.
• Use an airtight container to keep your salad fresh. Glass or plastic containers with sealed lids work well.
• You can store the salad in the refrigerator. It stays good for about 3 to 5 days. Just make sure to check for any changes in smell or texture before eating.
• If you want to keep it longer, consider freezing it. Portion it into smaller containers for easy use later. It can be frozen for up to a month. Just remember that freezing may change the texture a bit.
• When you’re ready to enjoy your salad again, simply thaw it in the refrigerator overnight. If it looks a bit dry after thawing, you can mix in a splash of your favorite dressing.
• Keep an eye on leftovers to ensure they stay fresh. It’s best to avoid leaving them out at room temperature for more than two hours. This keeps the dish safe and tasty.

Oven Roasted Potato Salad

Are you looking for an easy oven roasted potato salad? This is the salad you're looking for! Serve this delicious salad as a vegan lunch or as a side dish during festive occasions. This is one of the best easy and healthy salad recipes you'll find.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 4 servings

Calories 250 kcal

Ingredients

  

1x2x3x

• 2 pounds of small potatoes
• 3 tablespoons of olive oil
• Salt and pepper to taste
• 2 garlic cloves minced
• Fresh herbs chives and parsley to taste
• 1/2 cup of vegan mayo
• 1 teaspoon of mustard
• 1 tablespoon of lemon juice

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Instructions

 

• Wash and scrub the potatoes thoroughly.
• Cut larger potatoes in half for even cooking.
• Toss potatoes with olive oil, salt, and pepper.
• Spread potatoes on a baking sheet.
• Roast at 425°F for 25-30 minutes until tender and slightly golden.
• Remove from oven and let potatoes cool slightly.
• In a small bowl, mix vegan mayo, mustard, lemon juice, minced garlic, and a pinch of salt and pepper.
• Chop fresh herbs and set aside.
• In a large bowl, gently toss smashed, roasted potatoes with dressing until well coated.
• Sprinkle fresh herbs over the top and mix lightly.
• Serve warm or at room temperature.

Nutrition

Calories: 250kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.