Roasted Potato Salad
A tasty vegan version of the classic roasted potato bacon salad
15m
Prep Time
30m
Cook Time
4
Servings
Ingredients
1 lb potatoes, cut into small cubes
1/3 cup diced pickles
1 tbsp grainy mustard
2 tbsp vinegar
1 tbsp capers
Instructions
Step 1
Preheat the oven to 400°F.
Step 2
Place the cubed potatoes on a baking sheet and roast for 20-25 minutes or until golden-brown and tender. Allow to cool.
Step 3
In a mixing bowl, whisk together the grainy mustard, vinegar, and capers.
Step 4
Add the cooled roasted potatoes and diced pickles to the mixing bowl and toss to coat with the dressing.
Step 5
Chill the roasted potato salad for at least 30 minutes before serving.