SERVES 4
This is a perfect side dish. It works with all sorts of dishes and for all sorts of occasions, whether you’re having a picnic, enjoying a simple dinner at home, or packing up a lunch to take to work. Roasting the potatoes instead of boiling them gives this classic dish a whole new twist. Our family unanimously votes for this roasted version every time we make potato salad. Of course, if you would like to boil them the traditional way, this recipe will still work. It’s all a matter of taste.
8 cups of baby red potatoes, washed well and chopped in half
1 Tbsp. olive oil
¼ tsp. Himalayan pink salt, or more to taste
Pepper to taste
⅋ cup vegan mayonnaise, such as Vegenaise
½ cup finely chopped celery
½ cup sliced black olives
2 Tbsp. mustard
4 Tbsp. relish
4 Tbsp. finely chopped fresh dill
4 Tbsp. finely chopped fresh chives
1 Preheat the oven to 400 degrees F. Line a medium-size baking sheet with parchment paper.
2 In a large bowl, toss the potato halves with the olive oil and sprinkle with salt and pepper. Transfer to the baking sheet.
3 Roast the potatoes for about 40 minutes, tossing them halfway through. When they are cooked, let them cool for at least 20 minutes.
4 In a large bowl, mix together the vegan mayonnaise, celery, black olives, mustard, and relish.
5 Toss the cooled potatoes together with the dressing. Add the fresh dill and chives and season with salt and pepper to taste.
6 Serve warm or refrigerate for a cold potato salad.
