Perfect for your al fresco feast this roasted new potato salad is a full step up from a traditional potato salad.

Are you the kind of person who seeks out the potato salad at a salad bar or BBQ?  Well you’ll find me seeking right along next to you.  Because I love a good homemade potato salad.  Plenty of salt and pepper, maybe a touch of mustard and creamy mayo.  Of course, it’s a little more of a challenge to find a vegan potato salad.  But this roasted new potato salad will be absolutely adored by vegans and omnis alike.  I absolutely guarantee it.

It has so many layers of flavour.  First the potatoes are roasted with lemon and thyme until the skins are crispy and the insides soft and fluffy.  They’re then drenched with a creamy, herby, garlicky vegan tzatziki.  And finally topped off with quick pickled red onions.

Quick pickled red onions

Please don’t be put off at the whole ‘pickling’ thing.  It’s SO simple for these red onions and can be made and ready to eat in the time it takes for the potatoes to roast.  And they’re sorta the sour icing on the potato cake.  The contrast of creamy flavours and sharp pickled onions is truly heavenly.

How to make this summer salad:

Start by roasting the potatoes.  Drizzle with a little oil then toss with salt, pepper, grated lemon rind and thyme – fresh if you have it, dried if you don’t.

While they’re roasting make the quick pickled red onions.  Which really is as simple as putting some thinly sliced onion rings in a jar then adding the rest of the ingredients.  They’re ready to go in half an hour but also keep really well in the fridge so don’t be afraid to add more sliced onions to the jar!

For the tzatziki mix together the vegan yoghurt, diced cucumber, fresh mint, garlic powder, lemon juice and a good pinch each of salt and pepper.

Once the potatoes are crisp and golden on the outside and soft and cooked in the middle leave to cool for about 5 minutes.  Transfer to a serving bowl and drizzle generously with the creamy vegan tzatziki.

Drain a few of the pickled onions from the liquid and drape over the top of the potatoes and tzatziki and that’s it, you’re done!  I thoroughly recommend sharing with everyone so they can marvel at your culinary talents 😉

Looking for even more vegan summer salad recipes?  Try these:

Butterbean and arugula salad

Wheat berry summer salad

The best pasta salad

Thai quinoa salad

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