Roasted Potato Salad (Vegan)

This ain’t your grandmas potato salad….this is something that has been kicked up a notch!

Ok so Hellmans makes a bomb diggity vegan mayo, I highly recommend ๐Ÿ‘‡๐Ÿผ

Also, I like to use stone ground mustard instead of yellow mustard, it makes quite the difference ๐Ÿ‘‡๐Ÿผ

And of course the most important part is roasting your potatoes and onions instead of boiling!

All the carbs!


  • 5lb bag red potatoes
  • 2 sweet onions
  • 1 c. Vegan Mayo
  • 1 tbsp. stone ground mustard
  • 1 1/2 tsp. Old bay
  • 1/4 cup crushed pecans
  • 1/4 c. Olive oil
  • Salt and pepper


1. Preheat oven to 400 degrees F.

2. Cut red potatoes into small cubes.

3. Rough 1 1/2 of the onions in big chunks. Dice the other 1/2 of onion in small pieces and set aside.

4. Toss the potatoes and big chunks of onions in olive oil and some salt and pepper. Donโ€™t be shy with the salt if you donโ€™t have cholesterol issues, potatoes require a lot. Then put on greased cookie sheets and bake for about 35-40 minutes, flipping halfway.

5. Let potatoes cool.

6. Mix mayo, mustard and old bay. Then add cooled potatoes, and diced onion half. Toss. I donโ€™t like super heavy mayo potato salad but if you do, you can always add more to your liking.

7. Cover and chill in fridge for about 2 hours, then add crushed pecans before serving.


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