This spicy potato salad is perfect to compliment anything hot from the grill! Put it together in the morning and let it marinate all day to enhance the flavor. Creamy, spicy and herby, this potato salad is a perfect dinner side or a comforting weekday lunch! (P.S. It’s vegan!)
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- 3 small russet potatoes
- 3/ 4 teaspoon garlic powder
- 1 1/ 2 tablespoons olive oil, divided
- 1/ 2 medium red onion
- 3 garlic cloves, minced
- 1/ 4 teaspoon paprika
- 1/ 8 teaspoon cayenne
- Salt and pepper to taste
- 1 tablepsoon vegan mayo
- 1/ 4 teaspoon apple cider vinegar
- 3/ 4 teaspoon Dijon mustard
- 1/ 4 teaspoon sriracha
- Parsley, chopped for garnish
Cut 3 small russet potatoes into 1/2-inch cubes. Place them in a medium bowl with enough water to cover. Soak the potatoes for 20 to 30 minutes.
Preheat the oven to 450F. Dry the soaked potatoes with paper towel. Place them into a medium bowl and toss with 3/4 tsp garlic powder. Add 1 tbsp olive oil and rub potatoes until evenly coated. Spread the potatoes out on a lined or non-stick baking sheet and roast for 20 minutes before tossing the potatoes. Roast for another 15 to 20 minutes until the potatoes are fork tender, crispy and slightly charred. Toss about every 10 minutes. Meanwhile, heat a little olive oil in a medium skillet over medium heat. Cook 1/2 red onion (diced) until slightly browned, 5 to 7 minutes. Add 3 minced garlic cloves, 1/4 tsp paprika, 1/8 tsp cayenne and cook for another minute. Add salt to taste. Set aside.
Make the dressing: mix 1 tbsp vegan mayonnaise, 3/4 tsp apple cider vinegar, 3/4 tsp Dijon mustard, and 1/4 tsp sriracha. Remove the potatoes from oven and add salt to taste. Mix the potatoes with the cooked red onion/garlic. Drizzle dressing on top. Add some chopped parsley.