Ingredients
Scale
- 1.5 lbs baby potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the baby potatoes and place them in a pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- On a baking sheet, toss the potatoes with olive oil, salt, and pepper.
- Smash each potato gently with a fork, then roast in the oven for about 20-25 minutes, until crispy.
- In a bowl, mix the vegan mayonnaise, apple cider vinegar, Dijon mustard, dill, chives, parsley, garlic powder, and onion powder together.
- Once the potatoes are roasted, toss them in the creamy dressing.
- Serve warm or at room temperature.
Notes
For extra crunch, consider adding chopped celery or cucumber. Adjust herbs based on preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg