Rosemary Roasted Potato Salad

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This is NOT your mama’s potato salad. It’s -dare I say it- even better!

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Have you ever noticed when you’re at a BBQ that the first thing to run out is always the potato salad? No? Well, if you and I were at the same BBQ you’d notice because I’m usually in the corner with a huge plate full of it and I always go back for seconds. It’s my favorite and I’m not afraid to scrapeΒ the bowl clean, even in public.

Problem is that it’s usually made with tons of mayo and tons of eggs. Well not this one babes. Not this time. I veganized the crap out of this dish and even gave it a unique twist that I think everyone will love. This recipe is similar enough to your mom’s OG recipe but different enough that you could serve both and noone would ever complain that there was “too much potato salad” (insert eye roll) and if they did well you steer clear of that person. You dont need that kind of negativity in your life.

So, let’s get to it and cook up some of this savory, roasty, herby, tangy, creamy, delicious VEGAN POTATO SALAD!

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Rosemary Roasted Potato Salad

  • Servings: 8 - 10
  • Difficulty: easy
  • Print

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Ingredients:

1 bag small yellow potatoes (2 lbs)

1 tbsp chopped fresh (or dried) rosemary

2 sprigs rosemary

4 stalks celery

3 rainbow carrots

3 tbsp vegan mayo

2 tbsp whole grain dijon mustard

1 tbsp yellow mustard

1 tsp apple cider vinegar

1 tbsp liquid aminos or soy sauce

Sea salt

Pepper

Directions:

1. Preheat oven to 425 degrees. Cut potatoes into fork size pieces. Chop celery & carrots into small dices. Line a baking sheet with parchment paper.
2. Spread potatoes on baking sheet in one even layer. Top with a tbsp or so or olive oil, sea salt, pepper, & fresh rosemary. Place a few sprigs on top (for aromatics) and bake for 30 minutes. You can remove about halfway through and give them a good toss.
3. In a small bowl mix together all the rest of the ingredients. Taste and adjust seasoning if it needs a bit more salt add it. Set aside.
4. Once your potatoes are cooked through and cooled slightly add them to the other ingredients and stir gently until they are completely coated.

You can enjoy this served warm out of the oven or refrigerate until you’re ready to eat! Tastes wonderful both hot and cold!

Enjoy it veganly much!

 

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6 comments

  1. I am literally drooling! I so love potato salads. You and I can be besties if we are at the same BBQ!! I am the one who is constantly hitting on potato salads. πŸ˜‰ Absolutely love the vegan version of this dish. I have grain mustard at home that the husband brought from Amsterdam last month. I am always on the lookout for good salads and this one is just incredible. Thanks for sharing πŸ™‚

    Liked by 1 person

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