Who doesn’t love a good old-fashioned Spanish 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.
This Spanish potato salad recipe packs a punch with plenty of herbs. Don’t skimp on them! Herbs are little powerhouses of flavor and nutrition (they're some of the highest sources of antioxidants in the plant kingdom!) and they elevate this salad to awesome levels.
That being said, it's a pretty damn easy Spanish potato salad and a definite crowd-pleaser ( it's incredibly delicious, just like La Scala Chopped Salad ). Make this for the holidays and make sure you’ve got spares because everyone will ask for seconds
P.S. As if there’s any doubt, the garlic mayo is BOMB, making this the best Spanish potato salad you can serve.
The Health Benefits of Roasting Potatoes
Roasting potatoes instead of boiling them enhances their flavor and texture while retaining more nutrients. When roasted, potatoes develop a crispy exterior and a fluffy interior, which adds to the overall enjoyment of the dish.
This cooking method can also lead to lower levels of glycemic index compared to boiling, making roasted potatoes a healthier option for those watching their blood sugar levels. Additionally, the inclusion of herbs and the use of olive oil not only elevate the taste but also contribute essential nutrients and antioxidants, making this salad a well-rounded, nutritious choice.
Environmental Impact of Plant-Based Ingredients
Choosing plant-based ingredients, like those in this Spanish potato salad, is not just beneficial for personal health but also for the environment. Potatoes, herbs, and other plant-based components generally require fewer resources—such as water and land—compared to animal products.
By opting for vegan mayo and including fresh vegetables, you’re contributing to a more sustainable food system. This salad can serve as a delicious reminder of how easy it is to make environmentally conscious choices without sacrificing flavor or satisfaction, aligning perfectly with the growing trend toward plant-based eating.
Spanish Potato Salad With Vegan Garlic Mayo
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Author: Chris
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
For garlic mayo:
- 5 TBSP coconut yogurt
- 3 TBSP tahini
- 2 garlic cloves, grated
Steps:
- Preheat the oven to 190 degrees.
- Add the cubed potatoes to a pan and drizzle the oil. Toss to cover the potatoes in oil then bake for 40 minutes.
- Meanwhile, prep the rest of the ingredients and add everything to a large bowl – onion, herbs, tomatoes.
- 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.
- 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.
- 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.
Notes
- For the best texture, consider using waxy potatoes like red or new potatoes, as they hold their shape well when roasted.
- Feel free to experiment with other fresh herbs like basil or cilantro if you want to switch up the flavors. Just remember that the more herbs, the better!
- You can roast the potatoes a day in advance. Just reheat them slightly before mixing them with the other ingredients.
Nutrition Facts (per serving):
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Sugars: 4g
- Protein: 4g
- Sodium: 220mg
- Cholesterol: 0mg
#VeganPotatoSalad #SpanishPotatoSalad #HealthyEating #GarlicMayo #PlantBasedRecipes #TalesofaKitchen
For more delicious, wholesome recipes like this Spanish potato salad with vegan garlic mayo, head over to Tales of a Kitchen, where you'll find a treasure trove of plant-based goodness that will inspire your next meal!
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Spanish Potato Salad With Vegan Garlic Mayo
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Salads, Soups and mains
Description
Enjoy a flavorful twist with this Spanish potato salad recipe at Tales Of A Kitchen! It's made with tender potatoes, Spanish olives, and a zesty dressing.
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
For garlic mayo:
- 5 TBSP coconut yogurt
- 3 TBSP tahini
- 2 garlic cloves, grated
Instructions
- Preheat the oven to 190 degrees.
- Add the cubed potatoes to a pan and drizzle the oil. Toss to cover the potatoes in oil then bake for 40 minutes.
- Meanwhile, prep the rest of the ingredients and add everything to a large bowl – onion, herbs, tomatoes.
- 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.
- 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.
- 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.
Notes
- For the best texture, consider using waxy potatoes like red or new potatoes, as they hold their shape well when roasted.
- Feel free to experiment with other fresh herbs like basil or cilantro if you want to switch up the flavors. Just remember that the more herbs, the better!
- You can roast the potatoes a day in advance. Just reheat them slightly before mixing them with the other ingredients.
Nutrition
- Calories: 220
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
