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This Healthy Roasted Potato Salad is a fun plant-based twist on traditional potato salad. It combines roasted potatoes, crispy chickpeas, and an array of veggies and is all tossed in a large salad bowl with a smoked vegan aioli. It’s a burst of flavor in every bite!
Table of contents
Sometimes you just need a big bowl of perfectly roast potatoes, crispy chickpeas, simply sautéed veggies, and a smoky paprika aioli to top it all off. It’s the perfect side dish to make for the end of summer, and can be stuffed into a vegan taco, burrito, or wrap for a creative meal. We just pile ours into a bowl for sharing at lunch or dinner and devour. It may seem like a lot of steps, but this hearty side dish comes together quickly.
Why You’ll Love This Healthy Roasted Potato Salad
- Adds additional flavor to your typical potato salad. Classic potato salad is delicious, but this roasted potato salad is made with oven-roasted potatoes and a smoked paprika aioli for added flavor.
- Can be served warm or cold. It’s the perfect potato to enjoy during all seasons!
- Easy to customize. Add your favorite veggies, use your favorite potatoes, and your favorite creamy dressing!
- Perfect for potlucks. Bring this roasted potato salad to your summer BBQs, office potlucks, or any outdoor gathering! It’s a great side dish for sharing with all types of eaters .
The Ingredients
- Potatoes: Use Yukon gold potatoes, fingerling potatoes, or red potatoes in this potato salad.
- Mushrooms: Any brown mushrooms of choice are best. Depending on the size, halve or quarter the mushrooms.
- Broccoli: Fresh or frozen broccoli florets will work. If the florets are larger, chop them into smaller bite-sized pieces.
- Bell pepper: Red, orange, and yellow peppers will add subtle sweetness. Green peppers will add a similar freshness, but are more bitter.
- Onion: Red or yellow onion will work in this potato salad. If you prefer a milder onion flavor, use red onion.
- Balsamic vinegar: Adds a tanginess that balances the creaminess in the potatoes and vegan mayo.
- Chickpeas: Use either canned and drained chickpeas or chickpeas cooked from scratch.
- Spices: We use chili powder, cumin, and smoked paprika to enhance the smokiness in the smoked aioli, but use your favorite spices.
- Vegan mayo: Any vegan mayo can work in this recipe. Or, you may be able to use a plain vegan Greek yogurt or vegan sour cream, but it will alter the flavor and additional sea salt or kosher salt to taste may be needed.
- Lemon juice: Brightens the vegan mayo and adds acidity to the aioli. Freshly squeezed lemon juice is best.
How to Make Roasted Potato Salad
- 1) First, prepare the potatoes. Chop the potatoes and season with the salt and black pepper. Spread the potatoes on a metal baking sheet in an even layer. Roast in the oven for 15 minutes, or until the bottom of the potatoes are golden brown and the potatoes are fork tender.
- 2) While the potatoes are cooking, heat a large skillet over medium heat until warm. Add a splash of water or 1 tablespoon of oil and heat until warm. Add the mushrooms, broccoli florets, bell pepper, and red onion. Cook until brightly colored and tender, about 5 minutes. Season with salt and black pepper and drizzle with balsamic vinegar and toss to combine. Set aside while you prepare the chickpeas.
- 3) Place the drained chickpeas in a skillet and toss with a drizzle of oil. Sprinkle with chili powder, cumin, and smoked paprika and toss to combine. Let the chickpeas heat on all sides, stirring and shaking occasionally until brown and very crispy. Season with salt and pepper and set aside.
- 4) Lastly, prepare the smoked paprika aioli. In a blender, add the vegan mayonnaise, garlic, smoked paprika, salt, black pepper, and lemon juice. Blend until creamy.
- 5) Add the potato mixture, veggies, and crispy chickpeas into a large mixing tray along with the tangy dressing. Toss to combine, then serve, as desired.
Recipe FAQs
Boiling the potatoes first is not necessary. Simply cut the potatoes into bite-sized pieces or slice thinly and roast in the oven as is.
Overcrowding is the most likely reason. In order to let the potatoes get as crispy as possible, give the potatoes enough space to crisp up as opposed to steam.
Whether or not you decide to peel the potatoes is a matter of personal preference. We personally don’t mind the potato skin as it adds additional nutrition and texture, but if you prefer a smoother texture for your potato salad, peel the potatoes first.
If you don’t enjoy aioli, dress the roasted potato salad with an alternate creamy dressing, such as this Basil Salad Dressing, this Avocado Green Goddess Dressing, balsamic vinaigrette, or this delicious Slaw Dressing!
Top Recipe Tips
- Use the right potatoes. Starchy potatoes are better than waxy potatoes for their creamy interior and crispy exterior.
- Cut the potatoes evenly. This will help them cook through evenly and make a uniform potato salad.
- Add your favorite ingredients. We love to add chickpeas and sautéed mushrooms, broccoli, and bell pepper for a plant-based twist on traditional potato salad, but don’t be afraid to use your favorite vegetables and potato salad add-ins.
Serving Suggestions
This healthy potato salad can be served just like any regular potato salad. Serve it as a great side dish alongside your favorite plant-based mains, like Vegan Burgers, BBQ Seitan, BBQ Cauliflower Wings, or this Rainbow Coleslaw Salad with Avocado Mayo.
It’s also delicious with refreshing drinks like this Basil Lemonade, this Simple Strawberry Juice, or this Mango Bubble Tea!
Storage Instructions
Leftover potato salad will keep for up to 3 days when refrigerated in an airtight container. Freezing potato salad is not the best, as the texture of the ingredients will change as the salad thaws. If you don’t think you’ll be able to eat the full recipe within 3 days, halve the recipe or adjust as needed.
Leftovers can be enjoyed while warm or chilled.
More Delicious Ways to Use Potatoes
- Creamy Potato Leek Soup
- Vegan Potato Frittata [Breakfast Casserole]
- Potato and Chickpea Tacos
- Tomato Soup with Potatoes
- Vegan Potato Pancakes Recipe
- Sautéed Mixed Vegetables with Baby Potatoes
Photos by Alfonso Revilla.
Healthy Roasted Potato Salad
Ingredients
- 1 pound of yukon gold or red skinned potatoes, sliced into ¼'-⅛' rounds
- Salt to taste
- Black pepper to taste
- ½ pound of crimini mushrooms, halved or sliced
- 1-2 heads of broccoli, trimmed into small pieces
- 1 bell pepper, any color, thinly sliced
- 1 small yellow or red onion , thinly sliced
- 1 tablespoon of balsamic vinegar
- 1 ½ cups of cooked chickpeas, drained and rinsed if from can
- ½ teaspoon of chili powder
- ½ teaspoon of cumin, ground
- ¼ teaspoon of smoked paprika
Smoked Paprika Aioli
- 1 cup of vegan mayo of choice
- 1 garlic clove, peeled
- ½ teaspoon of smoked paprika
- Salt and pepper to taste
- 1 tablespoon of fresh lemon juice
Instructions
- Heat grill to medium-high heat (or oven to 450 degrees) and wrap your potato slices in foil packets, drizzled with medium-high heat oil (avocado, grape seed, sunflower) and sprinkled with salt and pepper. Toss to coat and close foil tightly. If baking in the oven, spread seasoned potato slices on metal baking sheets as evenly as possible. Cook for 15 minutes, give or take, until the bottom of the potatoes are browning. Toss if necessary, or flip over packets and cook another 5 minutes until all are fork tender.
- While potatoes are cooking, cook all veggies in a skillet with a bit of oil, water, or broth until brightly colored and tender, about 5 minutes. Season with salt and pepper and a drizzle of balsamic vinegar, and set aside.
- Place drained chickpeas in a skillet or on a tray on the grill and toss with a drizzle of oil, and coat with chili powder, cumin, and smoked paprika. Let cook on all sides, occasionally shaking until browning and very crispy. Season to taste with salt and pepper and set aside.
- Place all ingredients for aioli into a blender and blend for 10 seconds until creamy. You can also chop the garlic finely and mix it by hand.
- Pile everything into a bowl and top with aioli, or spoon it into vegan tacos, burritos, or wraps and enjoy!
Notes
- Use the right potatoes. Starchy potatoes are better than waxy potatoes for their creamy interior and crispy exterior.
- Cut the potatoes evenly. This will help them cook through evenly and make a uniform potato salad.
- Add your favorite ingredients. We love to add chickpeas and sautéed mushrooms, broccoli, and bell pepper for a plant-based twist on traditional potato salad, but don’t be afraid to use your favorite vegetables and potato salad add-ins.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
This healthy roasted potato salad is so good! Love the smoked paprika aioli!
Yessss! The aioli is so delicious with this potato salad!
So flavorful and delish!
This is my favorite recipe! It’s perfect as a side dish or all by itself for me! It’s filling especially when I’m intermittent fasting. Love this website🥰🥰🥰
So glad you’re enjoying the recipe! It’s a yummy one for sure!