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
1t Parsley (chopped)
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
-Large Mixing Bowl
-2 Lined Baking Tray
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.
© Copyright Korennrachelle