Vegan Potato Salad
Prep time
Cook time
Total time
Serves: 4
  • 500g/1lb small white potatoes, cut into bite sized pieces
  • 2 tbps olive oil
  • ½ tsp salt
  • 4 tbsp lemon juice
  • 1 garlic clove
  • ½ bunch of parsley
  • 1 tsp seeded mustard
  • 1 tbsp maple syrup
  • ¼ tsp black pepper
  1. Preheat oven to 190C/375F. In large baking dish place the potatoes and toss with 1 tbsp of olive oil and ¼ tsp salt. Roast the potatoes for 30 minutes, turning once halfway through.
  2. In a food processor place the remaining olive oil and salt. The lemon juice, garlic, parsley, mustard, maple syrup and black pepper. Process until a liquid dressing has formed.
  3. Once the potatoes are done roasting let them cool for 5 minutes. Toss with the dressing and serve immediately. If you want to store the salad for later or eat it cold, place it in the fridge in an airtight container for up to 2 days.
Recipe by The Vegan Year at