Roasted Vegetable Potato Salad

Lush potato salad full of flavor and a variety of roasted vegetables. Simply delicious... try this alongside of a hearty vegan roast and you will hit a home run.


3c Potatoes (medium-large dice, cooked until tender)

1/4c Red Pepper (roasted, medium diced)

1/4c Yellow Pepper (roasted, medium diced)

1/4c Green Pepper (roasted, medium diced)

3/4c Red Onion (roasted, medium diced)

3/4c Portabella (roasted, medium diced

Tomato Aioli 

1t Parsley (chopped)

Tomato Aioli

1/3 Vegan Mayo (sub avocado)

1t Spicy Brown Mustard

3/4c Roasted Tomatoes (approximately one large tomato roasted

)1/2c Sun-dried Tomatoes

1T Apple Cider Vinegar


-Cutting Board

-Chef’s Knife

-Kitchen Towel

-Measuring Cups

-Measuring Spoons


-Large Mixing Bowl

-2 Lined Baking Tray


-Large Pot

-Tasting Spoon

-Serving Plate/Bowl

For the tomato aioli, blend all ingredient in a blender until smooth.

Make sure all roasted vegetables are brought down to room temperature.

Mix all ingredients in a large bowl, including tomato aioli until well combined. Season with Salt & Pepper to taste. Refrigerate for approximately 1 hr to cool salad. Serve.

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