Vegan Potato Salad Recipe
An Egg-Free, Mayonnaise-Free Side Dish for Picnics and Potlucks
Aug 11, 2008
Potato salad is a perfect dish for a picnic or potluck, and you can adjust the extra vegetables and spices of this vegan version to suit your taste. Dijon mustard gives the potato salad more flavor, but yellow mustard can be used for those who prefer it.
Since this potato salad is roasted in the oven, it’s best to make it in the morning during the summer, before the day gets too hot. You can then put the vegan potato salad in the fridge for a cool, tasty side dish in the afternoon or evening.
Ingredients:
- 8 medium russet potatoes
- 1 to 2 medium carrots
- sweet onion and bell pepper (optional)
- 1/2 cup vegetable broth
- black pepper
- dill
- oregano
- salt (optional)
- yellow or Dijon mustard
- lemon juice (optional)
- 1 stalk celery (optional)
Note: Vegetable broth helps keep the potatoes moist while roasting. If you prefer, you can substitute 1/2 tsp. of vegetable bouillon, such as Better than Bouillon, mixed with 1/2 cup of water.
Bake the Roasted Vegan Potato Salad
- Wash and peel the potatoes and cut them into bite-sized cubes.
- Peel and slice the carrots into rounds.
- Place the potatoes and carrots on a rimmed baking sheet or large casserole dish, spreading them out evenly.
- Add chunks of sweet onion or bell peppers to the potato-carrot mixture for extra flavor (optional).
- Pour 1/2 cup of vegetable broth over the potatoes and carrots.
- Sprinkle the potatoes and carrots with dill, oregano, and black pepper. Add salt (optional) if the vegetable broth is salt-free, or leave it out if the vegetable broth contains salt.
- Stir the potatoes and carrots to coat them with the spices.
- Place the baking sheet or dish in a preheated 375-degree oven. Bake for 45 minutes to 1 hour, stirring halfway through, or until the potatoes and carrots are tender and the potatoes have soaked up the vegetable broth.
Complete the Vegan Potato Salad
- Use a spatula to transfer the roasted potatoes and carrots into a large bowl.
- Add about 1 to 2 Tablespoons of yellow or Dijon mustard to the bowl.
- Stir the potato salad to coat the potatoes evenly with mustard.
- Add a dash of lemon juice if desired.
- For extra crunch, wash and chop a stalk of celery and add it to the bowl of potato salad.
Serve the vegan potato salad at room temperature, or chill it for serving later. Unlike potato salad made with mayonnaise, you won’t need to worry about the eggs spoiling if you take vegan potato salad on a picnic, but you should still follow basic food safety rules for keeping hot foods hot and cold foods cold.
