Creamy Roasted Veggie Potato Salad
A warm, creamy potato salad with roasted potatoes, sweet roasted vegetables, crunchy pickles, and corn, all coated in a tangy vegan yogurt mayo dressing with mustard, garlic, lemon, and fresh dill. Perfect as a main or side and especially delicious served slightly warm.
Servings 3 servings
Calories 568kcal
Cost $6–8 USD
Equipment
- Large baking tray
- Second baking tray
- parchment paper optional
- Large mixing bowl
- Small mixing bowl
- Whisk or spoon
- Sharp knife
- Cutting board
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 pickles diced
- 120 g corn canned and drained or cooked
For Dressing:
- 120 ml vegan yogurt, plain and unsweetened
- 60 ml vegan mayo
- 1 tbsp mustard
- 1 garlic clove finely grated
- 2 tbsp fresh dill finely chopped
- 1-2 tbsp lemon juice to taste
- Salt to taste
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
Calories: 568kcal | Carbohydrates: 61g | Protein: 9g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 5mg | Sodium: 483mg | Potassium: 1391mg | Fiber: 9g | Sugar: 10g | Vitamin A: 4955IU | Vitamin C: 175mg | Calcium: 123mg | Iron: 3mg