HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes that anyone can make and everyone will enjoy! Here you'll find simple, flavorful meals, many made in 30 minutes or less. All eaters are welcome!
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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!
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!
HEALTHY LITTLE VITTLES is a food blog that focuses on gluten-free + vegan + plant-based recipes
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