Creamy Roasted Potato Salad
Prep time
Cook time
Total time
I like to add carrots to my potato salad for both color and their lightly sweet flavor contrast. If your crowd doesn't love this orange veggie, try subbing parsnips - their color and flavor will blend more with the potatoes. This recipe was created in my kitchen, and is sponsored by So Delicious Dairy Free.
Serves: 4 to 6 servings
  • 1-1/2 lbs potatoes (I use Yukon gold, unpeeled), cut into ½-inch chunks
  • 2 large carrots, peeled and cut into ½-inch chunks
  • 1 tablespoon olive oil or grapeseed oil
  • ½ teaspoon salt
  • ⅓ cup mayo (try Vegenaise for vegan)
  • 1 tablespoon So Delicious Dairy Free Unsweetened Coconut Milk Beverage
  • 1 tablespoon whole grain Dijon mustard
  • 2 tablespoons fresh chopped dill
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon sugar, optional
  • ¼ cup diced celery
  • ¼ cup diced or minced onion
For the Potatoes:
  1. Preheat your oven to 425ºF.
  2. Put the potatoes and carrots on a baking sheet and toss with the oil and salt. Once thoroughly coated, spread them out - it is best if they aren't touching one another - for just a wee bit of breathing room.
  3. Roast for 35 to 45 minutes, turning them about half way through, or until they are tender and just slightly golden. Note that they may not brown as easily during high humidity.
  4. Let potatoes cool for 15 minutes.
For the Dressing:
  1. While the potatoes are cooking, whisk together the mayo, coconut milk beverage, mustard, dill, vinegar, salt, pepper, and sugar in a small bowl until smooth.
  2. Whisk in the celery and onion.
  3. Once the potatoes and carrots have cooled, combine them with the dressing in a large bowl until thoroughly coated. Enjoy warm or cover and chill until ready to eat. The flavors will meld a little with some resting time.
Recipe by Go Dairy Free at