Creamy & Herby Roasted Potato Salad

Vegan, dairy-free, egg-free, gluten-free option

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Serves 4

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Vegan, dairy-free, egg-free, gluten-free option 〰️ Serves 4 〰️

This isn’t the potato salad you grew up eating. There’s no soggy potato or carrot. There’s no hidden celery. This creamy and herby roasted potato salad features crispy roasted potatoes coated in a creamy vegan mayonaise amongst crunchy green beans, juicy cherry tomatoes, fragrant fresh dill and golden breadcrumbs. This salad is guaranteed to impress at picnics and get togethers. It’s also just a wonderful weeknight side if you’re feeling like something a little special.

To see a video of how to make this dish, click here.

INGREDIENTS

• 5 cups potatoes (skin left on), washed and roughly chopped

• 2 tablespoons extra virgin olive oil

• 2 slices of sourdough bread, diced finely (use gluten-free if needed)

• 1/2 cup vegan mayonnaise (my favourite is Naked Byron Foods)

• 1 cup green beans, ends cut off, cut in half, and steamed

• 1 cup cherry tomatoes, halved

• 1 cup fresh dill, washed and roughly chopped

• Salt, pepper, and garlic flakes, to season

METHOD

1. Preheat the oven to 180° C and line a baking tray with baking paper. Add 1 litre of water to a large sauce pan and place on the stove at high heat until the water begins to boil. Place the potatoes in the water and boil for approximately 15 minutes until they begin to soften. Use a colander to drain the potatoes and rinse them under running water to remove the starches.

   5 cup potatoes (skin left on), washed and roughly chopped

2. Transfer the potatoes to the lined baking tray and drizzle the olive oil over. Place the tray in the oven and bake for 50 minutes at 180° C. Increase heat to 220° C and leave in the oven for a further 10 minutes to ensure that the potatoes crisp up. Remove the tray from oven and allow to cool.

   2 tablespoons extra virgin olive oil

3. While the potatoes are baking, prepare the breadcrumbs. Place the torn up pieces of bread in the grill on medium heat for about 10 minutes. The breadcrumbs will be done when they are golden in colour and have crisped up on the outsides.

   2 slices of sourdough bread, diced finely

4. Once the potatoes have cooled, transfer them to a large mixing bowl and add in the rest of the ingredients. Season with salt, pepper and garlic flakes. If you are serving the salad immediately, also add the breadcrumbs. If you are making the salad in advance, store the breadcrumbs separately to maintain crispiness. Stir well to combine all of the ingredients. Enjoy! This salad stores well in an airtight container in the fridge for up to three days.
   1/2 cup vegan mayonnaise

   1 cup green beans, ends cut off, cut in half, and steamed

   1 cup cherry tomatoes, halved

   1 cup fresh dill, washed and roughly chopped

   Salt, pepper, and garlic flakes, to season