No Mayo Roasted Potato Salad
Looking for a creamy, colorful, and healthy potato salad without a drop of mayo? This No Mayo Roasted Potato Salad brings bold flavors, wholesome ingredients, and eye-catching beauty to your table. With a blend of roasted purple marble potatoes, tangy vegan yogurt, fresh herbs, and a punch of mustard, this vibrant side dish is bound to impress—whether it's for a picnic, a potluck, or a quick weeknight dinner.
Ingredients
- 1.5 lbs 680g marble potatoes, halved if large
- 1 cup 240g vegan yogurt (unsweetened, coconut or almond-based)
- 1 tablespoon Dijon mustard
- 2 tablespoons sweet relish
- 2 tablespoons fresh dill chopped
- 2 tablespoons fresh parsley chopped (optional)
- 1 tablespoon fresh chives chopped
- ½ small red onion thinly sliced
- ½ cup corn frozen, canned, or fresh
- ½ cup green peas frozen or fresh
- 1 tablespoon olive oil for roasting
- To taste salt
- To taste black pepper
Instructions
Boiling the Potatoes
- Cut potatoes in half if they’re large.
- Place in salted water, bring to a boil, and cook for 8–10 minutes until just fork-tender.
- Drain and let cool slightly.
Roasting to Perfection
- Preheat oven to 425°F (220°C).
- Toss potatoes with a drizzle of olive oil, salt, and pepper.
- Roast cut-side down for 20–25 minutes until golden and crispy.
Mixing the Dressing
- In a large bowl, whisk together 1 cup vegan yogurt, 1 tablespoon mustard, 2 tablespoon sweet relish, salt, and pepper.
- Add chopped herbs and onions.
Tossing Everything Together
- Add roasted potatoes while still warm for better flavor absorption.
- Fold in peas and corn.
- Mix gently to coat.