Vegan roasted potato salad with creamy BBQ dressing is loaded with crispy chunks of oil-free roasted potatoes, charred tomatoes, and a tangy, spicy, dairy-free salad dressing.
This is a yummy side salad to serve with favorites like chickpea burgers, tofu burgers, or a traditional main course like lentil loaf.
Why you'll love this recipe
- This recipe is a twist on traditional potato salad with distinctive flavors of creamy barbeque dressing without the hassle of vegan mayonnaise or numerous ingredients.
- The magic of roasted potatoes and charred cherry tomatoes stands out from the bowls of classic potato salad in terms of color and spicy flavor.
- The creamy dressing is made with a smattering of cashews for healthy fat, satisfaction, and dairy-free vegan pleasure.
Ingredients, notes, and substitutions
Potatoes. For the best potato salad, use potatoes with a thin skin. No peeling, more fiber, quicker prep. Small, new potatoes or baby potatoes are a good choice. You can also use diced Yukon gold potatoes or cut fingerling potatoes. I've yet to try this recipe with sweet potatoes.
Tomatoes. Use cherry, grape, or small ‘salad’ tomatoes that can be cut in half and roasted. Roasting reduces and intensifies the taste. It's like making semi-dried or oven-sun-dried tomatoes.
Red onion. If you want to reduce the harshness of the red onion, rinse and soak it in cold water for a few minutes. Dice or thinly slice onions. You can substitute with shallots or green onions.
Parsley. Use flat-leafed (Italian) or curly parsley. If you have fresh dill growing in the garden, that works too. Other fresh herbs (or a combination) such as cilantro, basil, or chives can also be used.
Cashews. Raw cashews (the white kind) blend easily and don't overpower the taste. For a nut-free dressing, use ground sunflower seeds. For more information, consult our sunflower seed sour cream recipe.
Maple syrup. For a touch of sweetness, use just a little maple syrup or date paste. Don't overdo it – the tomatoes will be sweet after roasting.
Smoked paprika. If you don't regularly use smoked paprika, you may want to cut the initial amount in half until your taste the dressing. I usually use hot smoked paprika, but it also comes in a sweet variety.
Apple cider vinegar. Use white wine vinegar or rice vinegar as a substitute if needed.
Instructions and pro tips
Step 1: Place whole potatoes in a large pot, cover them in cold water, cover them with a lid, and bring them to a boil on high heat. Once they start to boil, turn the heat down a little, so they don't boil over (or remove the lid).
Cook them for 5 minutes, then test a potato. Pierce it with a sharp knife or fork. Once it goes in with just a little resistance, the potatoes are done.
Immediately drain the potatoes and rinse them in cold water. This stops the cooking process and cools them off.
Step 2: Cut larger potatoes in half or quarters, depending on size. Leave small potatoes whole if you like. Line a baking sheet with parchment paper and add the potatoes and tomatoes (cut side up) in a single layer. Sprinkle them with sea salt and black pepper.
Roast the veggies for 20-25 minutes until the tomatoes are dark red and reduced. The potatoes should be brown and crispy.
Roasting tomatoes is a messy business. Line your baking tray with parchment paper or a silicone baking mat.
Step 3: Soak the cashews in boiling water for 15 minutes. Do this while the potatoes parboil. To make the dressing, add drained cashews and the remaining dressing ingredients in a blender or food processor and blend until smooth.
Step 4: Finish the salad by adding the roasted potatoes and tomatoes, plus the red onions and parsley, to a large bowl. Then mix in the dressing.
We love serving it as a warm potato salad, but it's great at room temperature. If the dressing thickens as it cools, add lemon juice to spruce it up.
For a dressing alternative with a kick, consider sriracha barbecue sauce. This is a lower-fat dressing without oil or cashews.
If you want extra veggies, roast a few green beans or sugar snap peas with the potatoes and tomatoes. You can also add diced celery, cucumber, or carrots.
Like bacon? Try smoky hemp seed bacon bits. They can be baked in the oven (in a separate dish) while you roast potatoes.
Storing / Freezing / Reheating
Store vegan potato salad in an airtight container or sealed bowl in the refrigerator for up to 5 days. Before serving leftovers, stir the salad and add lemon juice if it is too dry.
Set the potato salad to warm to room temperature, or pop it in the microwave for 30 seconds to heat it.
I don't recommend freezing roasted potato salad, don't worry. It's so yummy. You won't even be tempted.
Frequently asked questions
You can easily save time by simmering whole potatoes up to 3 days ahead of time. Once you've rinsed them in cold water, drain them and allow them to dry. Store them in a bowl or covered dish in the refrigerator until you roast them.
A can of chickpeas or white beans adds extra protein that takes this roasted potato salad recipe from side to a tasty vegan meal.
It's possible to roast potatoes and tomatoes in the air fryer. Still, you'll want to line the bottom of the basket with parchment paper. Air fry at 375 F. for 10-15 minutes, tossing the ingredients after 6 minutes. You may need to do this in batches, depending on the size of your air fryer.
More crowd-pleasing side salads
Vegan Roasted Potato Salad with BBQ Dressing
Vegan roasted potato salad with creamy BBQ dressing is loaded with charred tomatoes and spicy-sweet, dairy-free, mayo-free salad dressing.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: side salads
- Method: roasting
- Cuisine: American
- Diet: Vegan
- 1 ½ pounds (750 grams) of thin-skinned potatoes, scrubbed
- 2 cups of cherry tomatoes, cut in half
- A sprinkle of salt and black pepper
- 1 small red onion, diced (½ cup)
- ¼ cup roughly chopped parsley
- ½ cup raw cashews
- 1 tablespoon of lemon juice
- 1 teaspoon Dijon mustard
- 3 teaspoons maple syrup
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 3 teaspoons apple cider vinegar
- Soak the cashews. Place the cashews in a small bowl and cover them with boiling water. Allow them to soak for 15-20 minutes.
- Boil the potatoes. Add whole potatoes to a large pot and cover them with cold water. When the water starts to boil, reduce the heat so they don't boil over. Cook the potatoes for 5 minutes, then test a potato. The potatoes are done if you can pierce them with a sharp knife with a bit of resistance. Otherwise, keep cooking until you get that result. It should be at most 10 minutes in total.
- Cool the potatoes. Immediately remove the potatoes and drain them. Rinse them with cold water for at least a minute until they a cold. Allow them to dry for a few minutes.
- Roast the potatoes and tomatoes. Preheat the oven to 425F. (220 C.). Cut the potatoes in halves, or if they are large, into quarters. Slice each tomato in half. Place the potatoes and tomatoes on a lined baking tray and sprinkle them with salt and pepper. Bake the potatoes and tomatoes for 20 minutes until the potatoes are brown and the tomatoes have reduced and are slightly charred.
- Make the dressing. Drain the cashews and place them into a blender along with the red of the dressing ingredients. Blend until smooth. Add a little water to thin it.
- Finish the salad. Combine the potatoes, tomatoes, diced red onion, parsley, and dressing in a medium salad bowl. Serve warm or at room temperature.
- Smoked paprika comes in a range from hot to sweet (mild). You can use a mix if you want the dressing sparingly. If you need to get more familiar with the flavor of smoked paprika, start by adding half the amount and then adjusting the salad dressing after you taste it.
- Boil the potatoes up to 3 days in advance. Store them in a refrigerator bowl and cut them before roasting them.
- Store prepared BBQ potato salad in a sealed container in the refrigerator for up to 5 days. Stir it before serving, and add lemon juice if needed.
Keywords: vegan roasted potato salad with creamy BBQ dressing, barbecue, barbeque
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