Description
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
Units
Scale
- 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.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 25 minutes
- Category: Side Dishes
- Cuisine: American