Roasted Caesar Potato Salad
This Roasted Caesar Potato Salad is so easy to make and will definitely be a new favorite side dish at your next cookout or picnic! Made with yukon gold potatoes, celery, dill and my vegan caesar dressing for a healthy, gluten-free, vegan potato salad! Enjoy this dairy-free potato salad warm or chilled.
My new favorite way to enjoy potato salad is by roasting the potatoes. I love love love all the roasted veggies, so naturally this would become a favorite. But aside from the delicious roasted potato flavor and gorgeous golden hue, this Roasted Caesar Potato Salad is so easy to make. No peeling the potatoes or mashing them up and the best part? You get to dig right in because this potato salad is fantastic warm! I actually prefer it right from the oven as opposed to chilled, but if chilled potato salad is more your thing, it’s delicious that way too 😉
It all started after I became obsessed with Shanika’s Simple Vegan Roasted Potato Salad. I’ve made this potato salad multiple times this summer, it’s so good! Definitely check out that recipe too. But then I recently published the recipe for my Vegan Caesar Dressing and I had the idea… what if I combined potato salad with Caesar Dressing?! I must say, pretty proud of this idea because it’s freaking delicious!
How To Make This Potato Salad
As I mentioned above, this is so easy and my new go-to way to make potato salad. If you can find pre-washed mini golden potatoes that’s ideal, but you can also just buy any yukon gold potatoes. Wash and dice them into chunks, no peeling necessary! Then add them to a parchment-lined baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast in the oven at 400 degrees F until golden and crispy, about 25-30 minutes.
Meanwhile, make the Vegan Caesar Dressing by combining all of the dressing ingredients together in a blender and blending until smooth. Dice the celery and set aside.
Remove potatoes from the oven and let cool for 10-15 minutes. Once cooled, add the chopped celery, dried dill, and 3/4 cup to 1 cup of the caesar dressing. Toss to coat and serve either warm or chilled. If you’re serving this potato salad chilled, I would add more dressing. You can make this ahead of time, just store in an airtight container and toss with more dressing before serving. Keep leftover dressing stored in an airtight container in your fridge for up to a week. And that’s it!
This Roasted Caesar Potato Salad is perfect for holiday weekends and summer cookouts, but also I think it makes a fantastic side dish all year round! I’d love to hear how you like this Roasted Caesar Potato Salad down below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this fun way to enjoy potato salad! Tag me on Instagram, Facebook, or Pinterest!
Roasted Caesar Potato Salad
This Roasted Caesar Potato Salad is so easy to make and will definitely be a new favorite side dish at your next cookout or picnic! Made with yukon gold potatoes, celery, dill and my vegan caesar dressing for a healthy, gluten-free, vegan potato salad! Enjoy this dairy-free potato salad warm or chilled.
Ingredients
- 2-3 pounds Yukon gold potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chopped celery
- 1 teaspoon dried dill
- 3/4-1 cup Vegan Caesar Dressing
Vegan Caesar Dressing
- 1/2 cup vegan mayonnaise
- 2 teaspoons dijon mustard
- 2 tablespoons tahini
- 1 teaspoon maple syrup
- 2 tablespoons lemon juice
- 2 teaspoons capers
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup vegan parmesan cheese
Instructions
- Preheat oven to 400 F and line a baking sheet with parchment paper. Add cubed potatoes to baking sheet and drizzle with olive oil and season with salt + black pepper. Toss everything to coat potatoes. Bake for 25-30 minutes or until potatoes are golden and tender once tested with a knife.
- Make the Vegan Caesar Dressing. Combine all of the ingredients in a blender, preferably a small blender and blend until smooth. You could alternatively use a bowl and immersion blender. Add water to thin if desired and more salt & pepper to taste.
- Remove potatoes from the oven and let cool for 10-15 minutes. Once cooled, add the chopped celery, dried dill, and 3/4 cup to 1 cup of the caesar dressing. Toss to coat and serve either warm or chilled. If you're serving this potato salad chilled, I would add more dressing. You can make this ahead of time, just store in an airtight container and toss with more dressing before serving. Keep leftover dressing stored in an airtight container in your fridge for up to a week.
