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Healthy Vegan Potato Salad | Well and Full | #vegan #salad

Healthy Vegan Potato Salad

This healthy vegan potato salad is made without mayo, with roasted rosemary potatoes and served with spinach tossed in a mouthwatering vinaigrette.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 -3 as a side

Ingredients

Potatoes

  • 1 1/2 Pounds Fingerling or New Potatoes cut lengthwise
  • A Generous Glug of Extra Virgin Olive Oil 2-3 Tbs
  • 1 1/2 Tbs Fresh Rosemary Finely Chopped
  • 1/2 Tsp Salt
  • 1 Tsp Pepper

Salad

  • 2 Big Handfuls Spinach 2-3 Cups
  • 1/3 Cup Roasted and Salted Sunflower Seeds

Vinaigrette

  • 2-3 Tbs Extra Virgin Olive Oil
  • 1/2 Tbs Apple Cider Vinegar
  • 1 Tsp Dijon Mustard
  • Juice from 1/2 Lemon to taste
  • Pinch of Salt + Pepper to taste

Instructions

Potatoes

  1. Start by preheating the oven to 425 degrees F.
  2. Prep the potatoes by washing and drying them, then cutting them length wise.
  3. In a bowl, combine olive oil, chopped fresh rosemary, and salt and pepper with potatoes. Mix well until potatoes are evenly covered.
  4. On a baking sheet lined with parchment paper, space out potatoes evenly. I put all of mine on the baking sheet flat side down, but you can do whatever you like.
  5. Bake in the oven for 30-40 minutes, until tender but slightly crispy on the outside.

  6. Let cool while you prepare the salad.

Salad and Vinaigrette

  1. To make vinaigrette, combine all ingredients in a bowl and whisk together with a whisk or a fork. Taste and adjust seasonings as desired (i.e. add more pepper or lemon).
  2. To make the salad, take a little bit of the vinaigrette and toss with the spinach and sunflower seeds. Keep adding vinaigrette until you've reached your desired amount. I used all of my vinaigrette, but you may like a more subtle dressing.

Putting it All Together

  1. In a large bowl, combine potatoes with spinach salad and mix well.
  2. Serve and enjoy!

Recipe Notes

If you make this salad ahead of time, add in the spinach and vinaigrette last, RIGHT before you're serving it (or spinach will get soggy!). Or, if that doesn't work out, sub in kale instead - which is hardier.