Healthy Roasted Potato Salad
User Reviews
5
Healthy Roasted Potato Salad
Description
The Healthy Roasted Potato Salad showcases sliced starchy potatoes roasted in foil packets or on a baking sheet until fork-tender and slightly browned. Alongside, crimini mushrooms, broccoli florets, bell pepper slices, and thinly sliced onions are cooked gently to retain their color and slight tenderness. Chickpeas are seasoned with chili powder, cumin, and smoked paprika then roasted or grilled until crisp, adding a hearty texture component.
A smoked paprika aioli made from vegan mayonnaise, garlic, lemon juice, and smoky paprika ties the salad together with a creamy tang and warmth. The balance of roasted potatoes, sautéed vegetables, and crunchy chickpeas creates a layered salad featuring soft, tender, and crisp elements.
This potato salad is a plant-based twist on a traditional favorite, suitable for meal sides or as a light main dish. The recipe encourages using your preferred vegetables, and consistent thin slicing ensures even cooking and texture balance. Choosing starchy potatoes improves the creamy interior and crisp exterior contrast.
Ingredients
- 1 pound Yukon Gold potato or red skinned potatoes, sliced into ¼'-⅛' rounds
- salt to taste
- black pepper to taste
- ½ pound crimini mushrooms halved or sliced
- 1-2 heads broccoli trimmed into small pieces
- 1 bell pepper any color, thinly sliced
- 1 small yellow onion thinly sliced, or red onion
- 1 tablespoon balsamic vinegar
- 1 ½ cups chickpeas drained and rinsed if from can, cooked
- ½ teaspoon chili powder
- ½ teaspoon cumin ground
- ¼ teaspoon smoked paprika
Smoked Paprika Aioli
- 1 cup vegan mayonnaise of choice
- 1 garlic peeled, clove
- ½ teaspoon smoked paprika
- salt to taste
- black pepper to taste
- 1 tablespoon lemon juice fresh
Instructions
- Heat grill to medium-high heat (or oven to 450 degrees) and wrap your potato slices in foil packets, drizzled with medium-high heat oil (avocado, grape seed, sunflower) and sprinkled with salt and pepper. Toss to coat and close foil tightly. If baking in the oven, spread seasoned potato slices on metal baking sheets as evenly as possible. Cook for 15 minutes, give or take, until the bottom of the potatoes are browning. Toss if necessary, or flip over packets and cook another 5 minutes until all are fork tender.
- While potatoes are cooking, cook all veggies in a skillet with a bit of oil, water, or broth until brightly colored and tender, about 5 minutes. Season with salt and pepper and a drizzle of balsamic vinegar, and set aside.
- Place drained chickpeas in a skillet or on a tray on the grill and toss with a drizzle of oil, and coat with chili powder, cumin, and smoked paprika. Let cook on all sides, occasionally shaking until browning and very crispy. Season to taste with salt and pepper and set aside.
- Place all ingredients for aioli into a blender and blend for 10 seconds until creamy. You can also chop the garlic finely and mix it by hand.
- Pile everything into a bowl and top with aioli, or spoon it into vegan tacos, burritos, or wraps and enjoy!
Notes
- Use starchy potatoes like Yukon Gold or red-skinned varieties for creamy interiors and crispy edges.
- Slice potatoes evenly to ensure uniform cooking and texture throughout the salad.
- Feel free to customize vegetables and add-ins according to preference, such as other favorite veggies or legumes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 381mg | 16% |
| Potassium | 637mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1434IU | 29% |
| Vitamin C | 118mg | 131% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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