Earth Day is quickly followed up by National Picnic Day. A bit early in the year for picnics I would think, but perhaps it was scheduled as a gentle reminder to get outdoors and enjoy the earth! Regardless, I’m not the best at planning ahead with recipes, so I’ve taken this opportunity to be ahead of the game by creating a roasted potato salad recipe for your upcoming picnic needs – though we thought it was a pretty tasty side dish to enjoy year round! It’s tasty both warm and cold.
I started with a delicious recipe idea from Ina Garten, but decided to take a different cooking approach for more flavor, hence the roasted potato salad name. I also added my own special ingredients and reduced the mayo and overall dressing to keep from overwhelming those yummy vegetables (yes, plural – carrot offers delicious contrast and flavor!). If you want to cut the fat even more, try substituting part of the mayo with unsweetened or plain dairy-free yogurt. I would omit the sugar in this case.
The creamy texture in this roasted potato salad is created with a mixture of mayo (vegan and soy-free such as Vegenaise for special diet needs), unsweetened coconut milk beverage (this is my preferred choice due to richness and flavor), and zesty Dijon mustard. The result is an eggless potato salad that we love far better than the pre-packaged grocery store variety. In fact, my picky niece who hates potato salad gave it a “pretty good” – I’ll take it. Tony and I devoured it – we loved the richness and bold but bright flavors.
Though the recipe was dreamed up and executed in my kitchen, this picnic day idea was brought to me by So Delicious Dairy Free, and is being shared in honor of their big recipe contest! For a discount on their vegan yogurt, non-dairy milk, or ice cream, get a So Delicious Coupon