Roast Potato Salad

Name: Roast Potato Salad
Prep time: 10 min
Cook time: 40 min
Total time: 10 min
Yield: 4
Ingredients: baby potatoes; red onion; cucumber; vegan yoghurt; mayonnaise; herbs; garlic; salt; pepper

10 mins prepServes 4

This vegan roast potato salad is creamy without the cream, healthier than your usual potato salad, and packed with flavor. It combines fork-tender baby potatoes with diced red onion and cucumber, topped with a delicious dressing of vegan yoghurt, mayonnaise, herbs, and garlic. Perfectly roasted until crispy for a delightful texture.

4 servings

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Instructions

1: Boil your baby potatoes until fork tender.

2: Preheat oven or air fryer to 190°C.

3: On a prepared baking tray, add your potatoes.

4: Smash your potatoes with the back of a glass. Add some olive oil, salt, and pepper, and mix well.

5: Roast in the oven for 30-40 minutes until crispy or air fry for 20 minutes.

6: While potatoes are cooking, mix all the dressing ingredients together. Then add in your cucumber and red onion.

7: Once the potatoes are cooled, add them to the bowl. Mix well until all potatoes are coated.

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Roast Potato Salad

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