Creamy Roasted Veggie Potato Salad
The Ultimate Creamy Roasted Veggie Potato Salad
This creamy roasted veggie potato salad is pure comfort in a bowl.
You get crispy edged potatoes, soft and sweet roasted veggies, crunchy pickles, and pops of corn, all coated in a tangy yogurt mayo dressing with mustard, garlic, lemon, and dill.
It works as a cozy main with some greens on the side or as the star of the table at a cookout, potluck, or Sunday lunch. It is especially good served slightly warm so the potatoes soak up all that flavor.
Why you will love this potato salad
- Warm, creamy, and comforting
- Roasted vegetables add sweetness and depth
- Easy to make ahead for gatherings or meal prep
- Great as a side or a full meal with some added protein
- Naturally egg free thanks to vegan mayo and yogurt
How to make this Potato salad
This recipe is very simple. Think of it in four steps. The detailed instructions live in the recipe card at the bottom.
Toss the sliced onions, peppers, and carrot with olive oil and salt. Roast until soft and lightly browned.
Roast the diced potatoes on a separate tray until they are golden and crisp on the edges.
Whisk together yogurt, mayo, mustard, garlic, dill, lemon, and salt until creamy and smooth.
Add the roasted vegetables, pickles, and corn to a bowl. Add the warm potatoes, then pour over the dressing and gently toss.
FAQs about this Creamy Roasted Veggie Potato Salad
Yes. It tastes amazing slightly warm but is also really good chilled. Just give it a quick stir before serving from the fridge.
No. Peeling gives a softer, creamier bite. Leaving the skin on adds a bit more texture. Go with what you like.
Waxy or all purpose potatoes hold their shape best when roasted. Use what you have and avoid very floury ones that fall apart easily.
Yes. You can roast the vegetables and potatoes earlier in the day, then mix with the dressing before serving. It also works fully made ahead and stored in the fridge.
Usually about three days in a sealed container in the fridge. The potatoes soften a little over time but the flavor is still great.
Yes. Chickpeas, lentils, beans, or baked tofu cubes all work really well in this salad.
Tips and variations
Change up the veggies
Swap the peppers or carrot for zucchini, broccoli, or green beans. Just cut everything into similar size pieces so they roast evenly.
Boost the herbs
Add extra fresh dill, parsley, or chives right before serving for a bright, fresh finish.
Extra tangy option
Add a splash of pickle brine or extra lemon juice for an even sharper, more pickled flavor.
Texture control
Serve soon after mixing for crisp edges and more bite, or let it sit for a bit so the potatoes absorb more dressing and get extra flavorful.
More salads to try
If you loved this creamy roasted veggie potato salad, here are more cozy, flavor-packed recipes to save next:
Roasted Vegetables with Creamy Tahini Yogurt Dressing
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Creamy Roasted Veggie Potato Salad
Ingredients
For Vegetables:
- 3 medium potatoes, peeled and diced
- 1-2 carrots, julienned
- 1 red bell pepper, sliced
- `1 yellow bell pepper, sliced
- 1-2 medium red onion, thinly sliced
For Add ins:
- 100 g (2/3 cup) pickles, diced
- 120 g (3/4 cup) corn, canned and drained or cooked
For Dressing:
- 120 ml (1/2 cup) vegan yogurt, plain and unsweetened
- 60 ml (1/4 cup) vegan mayo
- 1 tbsp mustard
- 1 garlic clove, finely grated
- 2 tbsp fresh dill, finely chopped
- 1-2 tbsp (1 tbsp) lemon juice, to taste
- Salt, to taste
Equipment
- Large baking tray
- Second baking tray
- parchment paper optional
- Large mixing bowl
- Small mixing bowl
- Whisk or spoon
- Sharp knife
- Cutting board
Instructions
- Roast vegetablesPreheat the oven to 200°C or 400°F. Add the sliced red onion, red bell pepper, yellow bell pepper, and carrot to a baking tray. Drizzle with olive oil, season with salt, toss to coat, then roast for 25 to 30 minutes until soft and lightly caramelized.
- Roast potatoesPlace the peeled and diced potatoes on a separate baking tray. Drizzle generously with olive oil, season with salt, toss well, then roast for 30 to 35 minutes until golden and crispy on the edges.
- Make dressingIn a small bowl, combine vegan yogurt, vegan mayo, mustard, grated garlic, chopped dill, lemon juice, and salt. Mix until smooth and creamy, then taste and adjust seasoning as needed.
- Combine vegetablesAdd the roasted peppers, carrot, and onion to a large mixing bowl. Stir in the diced pickles and corn.
- Add potatoesAdd the roasted potatoes to the bowl while they are still warm so they can soak up the flavor.
- Dress saladPour the dressing over the warm vegetables and potatoes. Gently toss until everything is evenly coated.
- ServeServe the potato salad warm or at room temperature. Garnish with extra fresh dill if you like.
Nutrition
