Vegan Potato Salad
This vegan potato salad is the best thing you've ever tasted. What's even better is that no one will be able to tell that it's vegan!
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Salad, Side
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 379kcal
For the Onions/Garlic:
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 1 teaspoon Olive Oil
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Maple Syrup
- 1 teaspoon Dried Rosemary
- ⅛ teaspoon Liquid Smoke
For the Mayonnaise/Topping:
Preheat the oven to 390°F (200°C)
Peel and chop the potatoes and then add to a bowl with the olive oil and a sprinkle of salt and pepper and toss together until lightly coated in the oil. Place onto a parchment lined baking tray and bake in the oven at 390°F for 35 minutes until perfectly roasted. Remove from the oven and leave to cool.
While the potatoes are roasting, chop the onion and add to a frying pan with the garlic and olive oil. Add the soy sauce, maple syrup, dried rosemary and liquid smoke. Fry until the onions are soft and the sauce is sticky. Remove from heat and set aside.
Add the mayonnaise, dijon mustard and white vinegar to a bowl and whisk together. Add in the fried onions and chopped chives and mix in.
Add the roasted potatoes and gently fold them into the sauce, taking care not to break up the potatoes.
- Use a gluten-free soy sauce or switch for tamari if you want this to be entirely gluten-free.
- Nutritional information is based on 1 serve of 8 which is a generous serving.
- This recipe was first published in October 2015.
Serving: 1Serve | Calories: 379kcal | Carbohydrates: 47g | Protein: 5.5g | Fat: 18.6g | Saturated Fat: 1.5g | Sodium: 423mg | Fiber: 4g | Sugar: 7.1g