Vegan Smashed Roasted Potato Salad
If a creamy potato salad had a baby with the viral smashed potatoes, the combination would be this out of the world roasted potato salad. It's also dairy and gluten free!
Servings: 4
Ingredients
- 15-18 baby potatoes
- 1 tsp salt
- 3 stalks celery diced
- 3 stalks fresh dill
- 3 tbsp chives
- 1/2 cup vegan mayonnaise
- 1/2 tbsp dijon mustard
- 2 tsp apple cider vinegar or rice wine vinegar / white vinegar
- 3 tbsp diced pickles
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/4 tsp smoked paprika
Instructions
- Add some water to a boiling pot, place it on heat, and add some salt. Wash potatoes thoroughly.
- Preheat the oven at 200C.
- Toss in the baby potatoes, par boil for 5-8 minutes. Then, check to see if your fork goes through the potatoes smoothly. Drain and keep them aside.
- Drizzle olive oil onto baking tray and line the tray with the potatoes.
- Smash the potatoes with a glass cup or your palm. Press them gently so they do not break.
- Drizzle more oil onto the potatoes. Bake for 25-30 minutes flipping them halfway. Keep a close eye to ensure they don't burn.
- Mix your dressing ingredients in a bowl – vegan mayonnaise, dijon mustard, apple cider vinegar, finely chopped celery stalks, chives and dill (Reserve some for garnish).
- Add potatoes into the sauce mixture and toss evenly. Garnish with chives, dill and smoked paprika. Serve!