Roasted Potato Salad with Yogurt Dressing

This vegan Roasted Potato Salad with cucumbers, crispy chickpeas, green onions, celery, and a creamy yogurt dressing is such a lovely summer meal. It’s great as a side for BBQs, picnics, and potlucks, or you can serve it as a light lunch or dinner. It’s full of delicious flavors and textures, plus it’s easy to make, budget-friendly, and very customizable.

What’s so special about this salad is that instead of boiling the potatoes, we are roasting them. They add so much extra flavor and texture, and they pair just perfectly with the crunchy cucumber, celery, green onions, and the creamy dill dressing here.

Another great thing about this salad is how versatile it is. You can keep it simple with just a handful of ingredients, or clean out your fridge and throw in whatever veggies or toppings you have on hand. It works with all kinds of extras, so you can really play around with it.

The salad is delicious served slightly warm, straight after mixing, but I personally like it even more after it has spent a little time in the fridge. The dressing soaks into the potatoes, and it becomes even creamier.

Roasted Potato Salad with Yogurt Dressing is…

• vegan and fully plant-based
• naturally gluten-free
• quick and easy to make
• budget-friendly
• filling and satisfying
• creamy and refreshing
• packed with texture
• great for meal prep
• perfect for BBQs, picnics and potlucks
• delicious both warm and cold
• very customizable

How to make Roasted Potato Salad with Yogurt Dressing

This recipe comes together in just a few simple steps.

Start by tossing the potatoes and chickpeas with olive oil, lemon juice, garlic powder, smoked paprika, salt and pepper, then roast until the potatoes are tender and the chickpeas are just crispy.

While everything is in the oven, prepare the dressing by mixing together your favorite vegan yogurt, mustard, lemon juice, fresh dill, garlic, salt and pepper. Chop the cucumber, celery, and green onions.

Once the potatoes and chickpeas are done roasting, let them cool for a few minutes, then combine them with the fresh veggies. Pour over the dressing and mix so everything is evenly coated.

You can serve the salad straight away while the potatoes are still slightly warm, but it’s even better after chilling in the fridge for an hour or two, giving the flavors time to come together.

How to serve Roasted Potato Salad with Yogurt Dressing

This salad is hearty enough to enjoy on its own for lunch or a light dinner, but it also makes a yummy side dish for BBQs, picnics, and potlucks. It’s especially delicious alongside grilled smoked tofu, tempeh, vegan sausages, or roasted vegetables.

Any leftovers keep well in the fridge and make a great lunch the next day. You can even stuff them into sandwiches, wraps, or pita bread for an easy meal on the go.

This recipe serves 4 people as a main dish, or 6-8 people as a side dish.

Customize it the way you like it!

• If you don’t want to turn on your oven, use your air-fryer to roast the potatoes and chickpeas

• You can use white beans or kidney beans instead of the chickpeas, if you prefer

• Cucumber, celery, and green onions give a great texture and a fresh kick to this salad, but you can also omit them or just add extras like pickles, red onions, capers, olives, arugula, cubed smoked tofu or vegan feta

• You can also play around with the yogurt dressing. I like to use a thick soy yogurt here, but coconut or oat yogurt works well too. Blended silken tofu makes a lovely, smooth dressing as well. And feel free to adjust the dressing to your liking: use parsley instead of dill, add extra garlic, use vinegar instead of lemon juice, or add extra vegan mayo

More delicious salad recipes to try:

• Crispy Rice Salad w/ Edamame & Cucumber
• Hummus Potato Salad w/ Roasted Vegetables
• Vegan Salad Niçoise
• Spring Pasta Salad w/ Asparagus
• Rice Noodle Salad w/ Spicy Peanut Sauce
• Vegan Kimchi Potato Salad
• Kohlrabi Slaw w/ Apple & Hazelnut

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