Roasted Red Pepper Potato Salad Vegan
Bright, bold, and brimming with flavor, this Roasted Red Pepper Potato Salad is the ultimate vegan twist on a classic side dish. Featuring tender baby potatoes coated in a creamy, tangy dressing made with vegan mayo, Dijon mustard, fresh lemon juice, and smoked paprika, every bite is a harmonious balance of savory and zesty. The addition of sweet roasted red peppers, crisp red onion, and aromatic fresh herbs like parsley and dill takes this salad to the next level, delivering vibrant color and refreshing notes. Perfect for picnics, potlucks, or as a light accompaniment to any meal, this easy-to-make recipe comes together in just 30 minutes and is served chilled for optimal flavor. Whether you're catering to plant-based diets or simply seeking a healthier alternative, this vegan potato salad is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 2 medium Roasted red peppers (jarred or freshly roasted)
- 0.5 medium Red onion
- 0.25 cup Fresh parsley
- 2 tablespoons Fresh dill
- 1 tablespoon Dijon mustard
- 0.5 cup Vegan mayo
- 2 tablespoons Lemon juice
- 1 clove Garlic clove, minced
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and halve the baby potatoes. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
Reduce to a simmer and cook the potatoes for 12-15 minutes, or until fork-tender. Drain and let them cool slightly.
While the potatoes are cooking, prepare the roasted red peppers. If using jarred peppers, drain and pat them dry. If roasting fresh peppers, char them over an open flame or under a broiler, peel off the skin, remove the seeds, and dice into small pieces.
Finely dice the red onion, chop the parsley, and chop the dill.
In a large bowl, whisk together the Dijon mustard, vegan mayo, lemon juice, minced garlic, smoked paprika, salt, and black pepper to create the dressing.
Add the cooled potatoes, diced roasted red peppers, diced red onion, parsley, and dill to the bowl with the dressing.
Gently toss everything together until the potatoes are well coated and the ingredients are evenly distributed.
Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to suit your preference.
Chill the potato salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve cold or at room temperature. Garnish with additional parsley or dill, if desired.
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 3516 mg | 153% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 25.5 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3757 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
