This Simple Vegan Roasted Potato Salad is so easy to make and will definitely be a favorite side dish at your next cookout or picnic! Made with yukon gold potatoes, celery, green onion, sweet relish, and dairy-free garlic herb dressing for the most healthy, gluten-free, vegan potato salad!
Potato salad is such a classic side dish in the summer. It’s perfect to bring to cookouts, picnics, pool parties, or really any special occasion. I’m not sure why it’s a “summer” food because in my opinion it should be enjoyed all year round, or maybe that’s just an epiphany I just had?! Haha 😉 Anyway, this Simple Vegan Roasted Potato Salad is party food perfection and I think you’re going to love this lightened-up-but-flavorful-as-heck potato salad recipe.
Today I am teaming up with Shanika from Orchids + Sweet Tea to bring you this delicious side dish recipe. Shanika developed this Simple Vegan Roasted Potato Salad and was lovely enough to share it with me so I could share it with all of you! I love collaborating with other food bloggers helping to support their business because I know how much time, energy, and work goes into what we do, and Shanika is the best of the best! I LOVE her recipes and content so much… she’s just awesome all around! You can read more about her later on in this post 🙂
I think I’ve also been intimidated in the past to make potato salad because I thought it was too much work. Ugh, I have to peel the potatoes, chop them, chop all of the other ingredients and wait for everything to cool before I can dig into this creamy salad goodness?! Well not this potato salad! You can skip the peeling and enjoy it within a half an hour or you can make it ahead of time to enjoy the next day. It’s so easy and packed with so much flavor. And this Simple Vegan Roasted Potato Salad is so light and fresh, and a much healthier alternative to store bought potato salad.
Reasons Why I Love This Potato Salad
It’s super easy to make! You don’t even have to peel the potatoes first AND if you can find mini yukon gold potatoes that’s even better! The potatoes I found were even pre-washed which help cut down a little bit on time also. If you can find yukon gold potatoes you can also use russet potatoes, or I think even redskin potatoes would taste great!
The flavor is fantastic! This Simple Vegan Roasted Potato Salad is so light and fresh and is tossed in a vegan, dairy-free garlic herb dressing. It’s spiced perfectly and is also a different way than the traditional American potato salad you might be used to.
You can enjoy it right away or make it ahead of time. I made this potato salad for my family of 4 and we enjoyed it alongside some vegan brats and baked beans and it was fantastic. We also had enough for leftovers the next day and it was great chilled overnight as well.
How to Make This Garlic Herb Potato Salad
You’ll start by roasting the yukon gold potatoes. I happened to find mini potatoes that were already washed to save on time washing and cutting! You can also use russet potatoes, but I find yukon gold potatoes are creamier and have almost a buttery taste. Place the sliced/quartered potatoes on a parchment-lined baking sheet, drizzle with olive oil, season with salt and pepper and roast in the oven for about 35 minutes at 400 degrees F.
While the potatoes are roasting you can make the dressing and chop the celery and green onion. Remove the potatoes from the oven after they look nice and golden and slightly crispy and let them cool for about 15 minutes.
Next, add all of the other ingredients in your bowl, including the garlic herb dressing and toss to combine.
Garnish the potato salad with fresh basil and dill if desired and serve!
The garlic herb dressing that Shanika chose to create for this potato salad is so light and fresh but yet so full of flavor I think you’re going to love it! It’s made with vegan mayonnaise, garlic, dill, basil, oregano, garlic powder, smoked paprika, lemon juice, apple cider vinegar, salt & pepper, and a teaspoon of maple syrup for just a touch of sweetness. It’s perfectly spiced and you can find the dressing on her blog (linked below). All you have to do is whisk everything together, then pour over the potatoes and toss to combine!
Get the GARLIC HERB DRESSING RECIPE!
Shanika has a very similar story ad journey as mine as to how she started her blog Orchids + Sweet Tea! After the birth of her son she started noticing that dairy and gluten were problematic for her to eat and so she, like myself, did tons of research and revamping her diet to feel her best. She works with her husband to develop, style, shoot, and edit the most delicious meals and includes some of her traditional Jamaican favorites that were a staple from her childhood. Her recipes are full of complex flavors made with simple ingredients. “Overall, Orchids + Sweet Tea® holds true to helping others discover their love journey through Foods and an overall Healthier Lifestyle while keeping the comfort of foods; with a little Brooklyn Flare + a touch of Jamaican Flavor + a whole lot of Southern Charm.”
At last, Shanika has recently written her first cookbook, Orchids & Sweet Tea: Plant-Forward Recipes with Jamaican Flavor & Southern Charm, which shares her easy, delicious plant-forward & plant-based recipes that cater to your whole family, and more. I had the pleasure of receiving a copy of this beautiful book and it is a must-have in any kitchen! Shanik’s book celebrates the idea of turning old and new favorites into healthier options that everyone can enjoy while honoring a plant-forward approach to eating with a Jamaican flair.
I made her Jerk Sweet Potato Wedges and OMG they were sooooo good!
I’ve never had anything with jerk seasoning before, so I really enjoyed trying something new 🙂
Be sure to head over to her blog, Orchids + Sweet Tea to look around, buy her book, and cook up her fabulous recipes!
Back to the Simple Vegan Roasted Potato Salad… you’re definitely going to want to give this recipe a try this summer. Head to Shanika’s blog for the Garlic Herb Dressing and let me know if you’re as much in love with this potato salad as I am down below in the comments section, as well as giving it a rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this gluten-free, vegan, potato salad recipe! Tag us both on Instagram, Facebook, or Pinterest!
Also check out my SMOKED PAPRIKA DILL POTATO SALAD and my GREEN BEAN POTATO SALAD!
- 2-3 pounds Yukon gold potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chopped celery
- 1 tablespoon sweet relish
- 1 green onion, chopped
- Creamy Garlic Herb Dressing (you can find the dressing on the Orchids + Sweet Tea blog, LINK BELOW)
- Preheat oven to 400 F and line a baking sheet with parchment paper. Add cubed potatoes (skin on or off) to baking sheet and drizzle with olive oil and season with salt + black pepper. Toss everything to coat potatoes. Bake for 30-35 minutes or until potatoes are golden and tender once tested with a knife.
- Make the Garlic Herb Dressing. In a bowl, add together all ingredients, whisking until smooth and combined. Adjust taste and seasonings based on preference.
- Remove potatoes from the oven and let cool for 10-15 minutes. Once cooled, add Garlic Herb sauce and toss everything together until potatoes are fully coated. Add in the chopped celery, sweet relish, and green onions, tossing everything together again. Serve immediately or store tightly sealed in the refrigerator until ready to serve.