Vegan Roasted Potato Salad

This Vegan Roasted Potato Salad is a smoky, savory twist on a classic, made with crispy roasted potatoes and a creamy dairy-free dressing.

Roasted potato salad is more flavorful than regular potato salad.

I said what I said.

Don't get me wrong. I love a good potato salad. My WFPB German potato salad? Fire.

But when you roast the potatoes you take the flavor to a whole new level.

I know roasting takes longer than boiling. But the flavor at the end is totally worth it! Try for yourself and let me know.

Why You’ll Love This Vegan Roasted Potato Salad

• Vegan & gluten-free – this recipe is totally vegan, dairy-free, and gluten-free. Easily made oil-free!

• Smoky & savory – Roasted potatoes bring depth, while coconut bacon adds a bold, smoky crunch.

• Summer-ready – Great for BBQs, potlucks & outdoor gatherings.

• Make-ahead friendly – Stays flavorful even after a few days in the fridge.

Ingredient Notes & Substitutions

Potatoes

• Petite Potatoes: I used petite yellow potatoes. You could also make this salad with red potatoes. Or use yukon gold potatoes, cut into bite sized pieces. Avoid using russet potatoes.

• Salt & Pepper

• Garlic Powder

• Paprika

• Olive Oil: I roasted these potatoes with oil, but free free to skip the oil. Toss the potatoes and spices with 1 tablespoon of water instead.

Salad

• Red Onion: dice the onion quite small to help distribute the onion bite. A yellow onion will also work

• Celery

• Coconut Bacon: my vegan version of bacon. This coconut bacon is INCREDIBLE. It's salty, smoky, sweet, and savory. If you don't have any on hand, you can bake it while you roast the potatoes.

• Vegan Mayonnaise: for oil-free use my WFPB mayo

• Fresh Parsley: to serve

Step-By-Step Instructions

Step 1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil.

Step 2. In a large bowl, toss the potatoes with the spices and oil.

Step 3. Transfer to the prepared baking sheet and roast for 50-60 minutes, stirring halfway through. Let cool to room temperature before moving to the next step.

Step 4. In a large bowl toss the cooked and cooled potatoes with the salad ingredients. Serve immediately or refrigerate 30+ minutes to chill and allow the flavors to blend.

Recipe Prayer

Thank you Lord for this potato salad. Allow it to nourish our bodies. Amen.

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