Potato salad is the perfect creamy side to round out any cookout plate. The potatoes in this recipe are roasted for extra texture and flavor. The creaminess of the dish is balanced out with the fresh and zesty flavors of Italian dressing, lemon juice, and a variety of herbs.
Makes 8-10 servings
4 large russet or red potatoes, diced into 1/2 inch cubes (peeled or leave peel on)
2 stalks celery, diced
1/2 medium onion, finely diced
1/4 cup sweet relish
1-2 Tbsp mustard of choice
1/2 cup vegan mayo
1/4 cup Italian dressing
1/2 tsp sea salt
2 tsp garlic powder
2 tsp Italian herb seasoning
1 handful fresh parsley, chopped
1-2 Tbsp lemon juice
Preheat oven to 400 degrees Fahrenheit.
Line a baking sheet with parchment paper.
Add potatoes to baking sheet and use hands to toss with Italian herb seasoning and garlic powder. Bake for about 30 minutes until potatoes are golden on the outside and tender when pierced with a fork. Remove from oven and allow to cool for about 20 minutes.
While potatoes are cooling, add all remaining ingredients to a large mixing bowl and whisk together until well combined. Gently toss in roasted potatoes until evenly coated. Serve at room temperature, it allow to chill in the refrigerator for a few hours to allow flavors to marinate together.
Store in an air-tight container in the refrigerator for up to a week.