Vegan Roasted Potato Salad by Lyndsay Dean the "Vegan Potter"
Many people think of potato salad as a side dish, but in my household it’s the main course. This easy dish is perfect to prepare and leave ‘undressed’ the day before and then simply dress it up and go the day of your meal or gathering. Featuring ‘Licensed To Dill’ spice blend from The Spice Beast, it’s flavorful, filling and satisfying! This fun food collaboration has been a great platform to build a new friendship with Bill, owner of The Spice Beast and experiment with new recipes that highlight all of his great spice blends. Licensed to Dill is a blend of Dill, Parsley, Garlic, Onion, Lemon Peel and Orange Peel. It’s a wonderful addition to savory breads, salads and dressings!
1 bag organic fingerling potatoes (we like red or blue!) diced
1 Tbl Olive Oil
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup diced red cabbage
1/2 cup shredded carrot
1/2 onion diced
3 cloves garlic minced and sauteed until fragrant in 1 tsp olive oil
4 sun dried tomatoes minced
4 marinated artichoke hearts minced
1/4 cup Vegan Mayo (I prefer Follow Your Heart brand vegenaise)
First up, roasting the potatoes. Mix diced potatoes with 1 tbl olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper and roast in your air fryer or oven until they soften and begin to develop a bit of color (don’t overcook them or they will be dry when served cold). While the potatoes are roasting it’s time to chop up all your other ingredients.
When the potatoes have cooked, allow them to fully cool to room temp or refrigerate overnight. When you’re ready to assemble your salad, simply toss all ingredients into a large bowl and mix until well combined. Taste and add additional Spice blend , Beast Prep Pro , salt or pepper. Refrigerate and serve cold.
Get more Vegan Recipes by visiting The Vegan Potter
Lynsday also makes beautiful Handmade Glazed Pottery, visit her page at Glaze Handmade