Roast potato salad with vegan garlic mayo

Tales of a Kitchen / Roast potato salad with vegan garlic mayo

Who doesn’t love a good old fashioned potato salad! Especially around the holidays, paired with a fresh garden salad and a garlicky sauce. Bring on the carbs!

I’ve always been a fan of potato salad made the traditional way, with boiled potatoes. But this … this I love more now! Because roast potatoes > boiled potatoes. And thus roast potato salad > boiled potato salad.

Tales of a Kitchen / Roast potato salad with vegan garlic mayo

I used a lot of herbs in mine and would strongly recommend you don’t use any less. Not only are herbs little powerhouses (most antioxidants in the plant kingdom!), but they lift this salad to another level. Awesome salad level.

That being said. It’s a pretty damn easy salad and a definite crowd pleaser. Make this for the holidays and make sure you’ve got spares because everyone will ask for seconds πŸ˜‰

PS: As if there’s any doubt, the garlic mayo is BOMB.

Tales of a Kitchen / Roast potato salad with vegan garlic mayo

Roast potato salad with vegan garlic mayo

Ingredients

  • 6 medium potatoes, washed well and cut into medium sized cubes
  • 3 TBSP olive oil
  • 1/4 medium red onion, finely sliced
  • 4 cold smoked tomatoes (optional, but amazing! taste and texture almost like smoked salmon)
  • 8 cherry tomatoes, roughly chopped
  • handful of flat leaf parsley, chopped
  • handful of chives, chopped
  • handful of dill, chopped
  • optional topping: your favorite vegan bacon – I used some of the ‘Facon bacon’ we make at the deli which I love

Ingredients for garlic mayo

  • 5 TBSP coconut yogurt
  • 3 TBSP tahini
  • 2 garlic cloves, grated

Steps

  1. Preheat the oven to 190C.
  2. Add the cubed potatoes to a pan and drizzle the oil. Toss to cover the potatoes in oil then bake for 40 minutes.
  3. Meanwhile, prep the rest of the ingredients and add everything to a large bowl – onion, herbs, tomatoes.
  4. To make the sauce, add the coconut yogurt, tahini and grated garlic to a small bowl and whisk until fluffy. Yes, it will become fluffy. Very quickly.
  5. To assemble, add the potatoes to the herbs and add as much as you want of the mayo (I used half). Toss everything well to coat.
  6. Transfer the salad to a serving platter, add vegan bacon if using, and serve fresh. It’s perfect when the potatoes are warm, while the sauce and fresh veggies are cold.
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