Potato salad is simply part of summer for me, but honestly: the classic version with boiled potatoes became too boring for me at some point. That's why I started baking the potatoes in the oven until they are really crispy on the outside and nice and soft on the inside. In combination with the creamy, fresh dressing, this potato salad is the perfect side dish for grilling or simply a quick feel-good dish for warm days.
Preheat oven to 200 °C (convection). Wash potatoes thoroughly and quarter.
In a bowl, mix with olive oil and salt. Place on a baking sheet lined with parchment paper. Bake for 30–35 minutes until golden brown and crispy, turning once.
Prepare the dressing
Dice cucumbers, pickled gherkins, and onion into small cubes. Finely chop parsley and dill.
Combine all prepared ingredients together with soy yogurt, vegan mayonnaise, cucumber juice, and mustard in a bowl.
Season with salt and pepper and mix well.
Finish the salad
Let the baked potatoes cool slightly (lukewarm temperature is ideal).
Carefully mix the potatoes with the dressing. Let it sit briefly before serving.
Notes
Served lukewarm, the salad is a real highlight, but it also tastes fantastic well chilled from the fridge!
Nutrition
Nutrition Facts
Roasted Potato Salad
Amount per Serving
Calories
254
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.4
g
3
%
Cholesterol
1
mg
0
%
Sodium
49
mg
2
%
Potassium
1154
mg
33
%
Carbohydrates
52
g
17
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
7
g
14
%
Vitamin A
114
IU
2
%
Vitamin C
60
mg
73
%
Calcium
110
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
