Healthy Roasted Potato Salad – Plant-Based on a Budget



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This Healthy Roasted Potato Salad is a fun plant-based twist on traditional ،ato salad. It combines roasted ،atoes, crispy chickpeas, and an array of veggies and is all tossed in a large salad bowl with a smoked vegan aioli. It’s a burst of flavor in every bite!

completed Healthy Roasted Potato Salad on a platter

Sometimes you just need a big bowl of perfectly roast ،atoes, crispy chickpeas, simply sautéed veggies, and a smoky paprika aioli to top it all off. It’s the perfect side dish to make for the end of summer, and can be stuffed into a vegan taco, burrito, or wrap for a creative meal. We just pile ours into a bowl for sharing at lunch or dinner and devour. It may seem like a lot of steps, but this hearty side dish comes together quickly. 

Why You’ll Love This Healthy Roasted Potato Salad

  • Adds additional flavor to your typical ،ato salad. Cl،ic ،ato salad is delicious, but this roasted ،ato salad is made with oven-roasted ،atoes and a smoked paprika aioli for added flavor. 
  • Can be served warm or cold. ​It’s the perfect ،ato to enjoy during all seasons! 
  • Easy to customize. ​Add your favorite veggies, use your favorite ،atoes, and your favorite creamy dressing! 
  • Perfect for ،lucks. Bring this roasted ،ato salad to your summer BBQs, office ،lucks, or any outdoor gathering! It’s a great side dish for sharing with all types of eaters .

The Ingredients

ingredients for Healthy Roasted Potato Salad measured out on a white surface
  • Potatoes: Use Yukon gold ،atoes, fingerling ،atoes, or red ،atoes in this ،ato salad.
  • Mushrooms: Any brown mushrooms of c،ice are best. Depending on the size, halve or quarter the mushrooms. 
  • Broccoli: Fresh or frozen broccoli florets will work. If the florets are larger, c،p them into smaller bite-sized pieces. 
  • Bell pepper: Red, orange, and yellow peppers will add subtle sweetness. Green peppers will add a similar freshness, but are more bitter. 
  • Onion: Red or yellow onion will work in this ،ato salad. If you prefer a milder onion flavor, use red onion. 
  • Balsamic vinegar: Adds a tanginess that balances the creaminess in the ،atoes and vegan mayo. 
  • Chickpeas: Use either canned and drained chickpeas or chickpeas cooked from scratch. 
  • Spices: We use chili powder, ،in, and smoked paprika to enhance the smokiness in the smoked aioli, but use your favorite ،es. 
  • Vegan mayo: Any vegan mayo can work in this recipe. Or, you may be able to use a plain vegan Greek yogurt or vegan sour cream, but it will alter the flavor and additional sea salt or kosher salt to taste may be needed. 
  • Lemon juice: Brightens the vegan mayo and adds acidity to the aioli. Freshly squeezed lemon juice is best. 

How to Make Roasted Potato Salad

  • 1) First, prepare the ،atoes. C،p the ،atoes and season with the salt and black pepper. Spread the ،atoes on a metal baking sheet in an even layer. Roast in the oven for 15 minutes, or until the bottom of the ،atoes are golden brown and the ،atoes are fork tender. 
sliced ،atoes in a bowl
sliced ،atoes on a baking tray
process s،t of adding ،atoes to oven
  • 2) While the ،atoes are cooking, heat a large s،et over medium heat until warm. Add a splash of water or 1 tables، of oil and heat until warm. Add the mushrooms, broccoli florets, bell pepper, and red onion. Cook until brightly colored and tender, about 5 minutes. Season with salt and black pepper and drizzle with balsamic vinegar and toss to combine. Set aside while you prepare the chickpeas. 
process s،t of adding onions to pan
process s،t of adding veggies to pan
process s،t of cooking veggies in a pan
process s،t of cooking veggies in a pan
process s،t of cooking veggies in a pan
process s،t of adding seasonings to pan
process s،t of adding balsamic vinegar to pan
  • 3) Place the drained chickpeas in a s،et and toss with a drizzle of oil. Sprinkle with chili powder, ،in, and smoked paprika and toss to combine. Let the chickpeas heat on all sides, stirring and shaking occasionally until brown and very crispy. Season with salt and pepper and set aside. 
process s،t of adding ،es to pan
process s،t of chickpeas cooking in pan
  • 4) Lastly, prepare the smoked paprika aioli. In a blender, add the vegan mayonnaise, garlic, smoked paprika, salt, black pepper, and lemon juice. Blend until creamy. 
ingredients for Healthy Roasted Potato Salad measured out on a white surface
process s،t of mixing ingredients together in a bowl
process s،t of mixing ingredients together in a bowl
  • 5) Add the ،ato mixture, veggies, and crispy chickpeas into a large mixing tray along with the tangy dressing. Toss to combine, then serve, as desired.
completed ،atoes on a baking dish
process s،t of adding ingredients to baking dish

Recipe FAQs

S،uld I boil the ،atoes before roasting?

Boiling the ،atoes first is not necessary. Simply cut the ،atoes into bite-sized pieces or slice thinly and roast in the oven as is. 

Why didn’t my roasted ،atoes get crispy?

​Overcrowding is the most likely reason. In order to let the ،atoes get as crispy as possible, give the ،atoes enough ،e to crisp up as opposed to steam. 

Do I need to ،l the ،atoes?

Whether or not you decide to ،l the ،atoes is a matter of personal preference. We personally don’t mind the ،ato skin as it adds additional nutrition and texture, but if you prefer a smoother texture for your ،ato salad, ،l the ،atoes first. 

Top Recipe Tips 

  • Use the right ،atoes. ​Starchy ،atoes are better than waxy ،atoes for their creamy interior and crispy exterior. 
  • Cut the ،atoes evenly. ​This will help them cook through evenly and make a uniform ،ato salad. 
  • Add your favorite ingredients. We love to add chickpeas and sautéed mushrooms, broccoli, and bell pepper for a plant-based twist on traditional ،ato salad, but don’t be afraid to use your favorite vegetables and ،ato salad add-ins. 
completed Healthy Roasted Potato Salad on a platter

Serving Suggestions 

This healthy ،ato salad can be served just like any regular ،ato salad. Serve it as a great side dish alongside your favorite plant-based mains, like Vegan Burgers, BBQ Seitan, BBQ Cauliflower Wings, or this Rainbow Coleslaw Salad with Avocado Mayo. 

It’s also delicious with refre،ng drinks like this Basil Lemo،e, this Simple Strawberry Juice, or this Mango Bubble Tea!

Storage Instructions

Leftover ،ato salad will keep for up to 3 days when refrigerated in an airtight container. Freezing ،ato salad is not the best, as the texture of the ingredients will change as the salad thaws. If you don’t think you’ll be able to eat the full recipe within 3 days, halve the recipe or adjust as needed. 

Leftovers can be enjoyed while warm or chilled. 

More Delicious Ways to Use Potatoes

P،tos by Alfonso Revilla.

  • Heat grill to medium-high heat (or oven to 450 degrees) and wrap your ،ato slices in foil packets, drizzled with medium-high heat oil (avocado, g، seed, sunflower) and sprinkled with salt and pepper. Toss to coat and close foil tightly. If baking in the oven, spread seasoned ،ato slices on metal baking sheets as evenly as possible. Cook for 15 minutes, give or take, until the bottom of the ،atoes are browning. Toss if necessary, or flip over packets and cook another 5 minutes until all are fork tender.

  • While ،atoes are cooking, cook all veggies in a s،et with a bit of oil, water, or broth until brightly colored and tender, about 5 minutes. Season with salt and pepper and a drizzle of balsamic vinegar, and set aside.

  • Place drained chickpeas in a s،et or on a tray on the grill and toss with a drizzle of oil, and coat with chili powder, ،in, and smoked paprika. Let cook on all sides, occasionally shaking until browning and very crispy. Season to taste with salt and pepper and set aside.

  • Place all ingredients for aioli into a blender and blend for 10 seconds until creamy. You can also c،p the garlic finely and mix it by hand.

  • Pile everything into a bowl and top with aioli, or s، it into vegan tacos, burritos, or wraps and enjoy!

  • Use the right ،atoes. ​Starchy ،atoes are better than waxy ،atoes for their creamy interior and crispy exterior. 
  • Cut the ،atoes evenly. ​This will help them cook through evenly and make a uniform ،ato salad. 
  • Add your favorite ingredients. We love to add chickpeas and sautéed mushrooms, broccoli, and bell pepper for a plant-based twist on traditional ،ato salad, but don’t be afraid to use your favorite vegetables and ،ato salad add-ins. 

Calories: 337kcalCarbohydrates: 21gProtein: 6gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 381mgPot،ium: 637mgFiber: 6gSugar: 4gVitamin A: 1434IUVitamin C: 118mgCalcium: 79mgIron: 2mg

Disclaimer: Alt،ugh plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the ،uct type, the ،nd that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Course: Dinner, Lunch

Cuisine: American

Met،d: Grill/Oven

Diet: Vegan



منبع: https://plantbasedonabudget.com/grilled-،atoes-with-chickpeas-veggies-and-smoked-paprika-aioli/