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The Best Vegan Roast Potato Salad Recipe | Vegan Potato Recipes

The Best Vegan Roast Potato Salad Recipe | Vegan Potato Recipes

This vegan roast potato salad recipe is rich, flavoursome, comforting and totally delicious. Vegan potato salad has never tasted so good with the beautifully roasted potatoes, coated in a delicious creamy dressing, with fresh herbs and crunch vegan bacon in the mix.

oven roasted potato salad

Just when I thought I couldn’t love potato salad more, I discovered roast potato salad. This vegan roasted potato recipe is honestly so good.

The vegan oven roasted potatoes are incredibly delicious, crunchy on there outside and fluffy on the inside. The fresh dill and parsley used, alongside the crunchy vegan bacon really makes it a tasty vegan salad dish. The capers gives this herb roasted potato salad a real zing too.

This is a warm roasted potato salad, you can reheat some leftover roast potatoes or make them fresh.

Allergy Friendly Creamy Roasted Potato Salad

This dairy free potato salad is also gluten free – making it perfect for anyone avoiding gluten. In fact – the only allergen from the top 14 common allergens is the dijon mustard.

  • Roasted Potatoes
  • Vegan mayonaisse
  • Dijion Mustard
  • Garlic Powder
  • White Wine Vinegar
  • Lemon Juice
  • Fresh Dill
  • Fresh Parsley
  • Green Onion
  • Vegan Bacon
  • Capers
  • Salt & Pepper

I’m going to be honest right now and was dubious about using leftover vegan roasted potatoes to make this salad. I had never used leftover roast potatoes before (as they are usually scoffed all up!) – but I was keen to try this recipe.

I feel this vegan warm potato salad would be the perfect dish or side, the following day after a big feast where roasties are usually served. Think a Monday after a Sunday roast. The day after thanksgiving. Or St. Stephens Day following Christmas feast. (Note we call it St. Stephens Day in Ireland – I’m fully aware it is called Boxing Day in the UK!).

Garlicky roasted potato salad is a wonderful way to reduce food waste – and honestly my mind was blown when I made it. How have I never used roasted potatoes in a vegan potato salad before?!

best vegan potato salad recipe

Creamy Vegan Dressing

This roasted vegan dill potato salad is coated in a delicious creamy dressing. The delicious blend of vegan mayonnaise, dijon mustard, garlic powder, lemon juice and white wine vinegar makes the perfect dressing!

The fresh dill and fresh parsley in this roasted vegan potato salad really just makes it sing!

roast potato salad recipe

Can I Reheat Roasted Potatoes?

Yes! If you wait until the potatoes have cooked completely and then store them in an airtight container in the fridge, you can totally reheat them the next day.

I actually reheated mine in the air fryer, on a medium heat fro approximately 10 minutes. If reheating in the oven, I suggest laying them on a baking tray, covering with foil and heat for approximately 15 minutes. Then remove the foil for a further 5-10 minutes to regain that original crunch.

what goes with potato salad vegetarian
vegan red potato salad

Roast Potato Salad

Roast Potato Salad

This vegan roast potato salad recipe is rich, flavoursome, comforting and totally delicious. Vegan potato salad has never tasted so good with the beautifully roasted potatoes, coated in a delicious creamy dressing, with fresh herbs and crunch vegan bacon in the mix.

Prep Time 15 minutes
Cook Time 50 minutes
Additional Time 5 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 12 roast potatoes
  • 3 strips vegan bacon
  • 2 green onions, chopped
  • 1 tbsp capers
  • 2 tbsp fresh chopped dill
  • 2 tbsp fresh flat leaf parsley

Dressing

  • 3 tbsp vegan mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1 tsp dijon mustard
  • 1 tsp garlic powder
  • salt & pepper to taste

Instructions

  1. Make roast potatoes as per recipe if you are not using leftovers
  2. If using leftover potatoes, reheat either in an air fryer or oven for best results. A microwave will work too but they wont be as crispy!
  3. Make the dressing by mixing the ingredients together
  4. Cook the bacon as per recipe or packet instructions, chop into little strips
  5. Add the potatoes, capers, vegan bacon strips, green onions and chopped fresh herbs to a bowl, then simply pour dressing on top, stir through
  6. Serve warm for best results.

Notes

1) The timing in this recipe accounts for cooking the roasted potatoes, this will obvsiouly take significantly less time if you are reheating leftover potatoes

2) The roast potato salad is best eaten fresh.

CAN I REHEAT ROASTED POTATOES?
Yes! If you wait until the potatoes have cooked completely and then store them in an airtight container in the fridge, you can totally reheat them the next day.


I actually reheated mine in the air fryer, on a medium heat fro approximately 10 minutes. If reheating in the oven, I suggest laying them on a baking tray, covering with foil and heat for approximately 15 minutes. Then remove the foil for a further 5-10 minutes to regain that original crunch.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 1277Total Fat: 68gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 57gCholesterol: 17mgSodium: 3692mgCarbohydrates: 146gFiber: 14gSugar: 12gProtein: 23g

this is an estimate

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