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Labor Day is coming up, so it’s the perfect time to share my recipe for this simple and delicious potato salad! The thing that makes this recipe extra delicious is that I use roasted potatoes to give it an amazing texture. This potato salad is always a hit at every potluck and barbeque that I bring it to!
Additional Add-ins
This potato salad is perfect in its simplicity. But, if you want to jazz it up a little, try adding:
- hard boiled eggs
- black olives
- red onions
- vegan bacon
Is this potato salad recipe vegan friendly?
Yes, this potato salad is definitely vegan friendly. Simply substitute the mayonnaise with your favorite vegan mayonnaise (my favorite for this recipe is Best Foods/Hellman’s) and you’ve got a delicious vegan potato salad.
How do you make this simple and delicious potato salad?
Ingredients:
- 3 lbs of Yukon Gold potatoes
- olive oil
- 1 cup of mayonnaise
- 1 tablespoon of sweet relish
- 1.5 tablespoons of yellow mustard
- 1 tablespoon of sugar
- 1/2 -1 tablespoon of vinegar (depending on how tangy you like it)
- salt and pepper to taste
- green onions, sliced
Step 1: Preheat the oven to 425º F. Then, cut the potatoes into 1 inch cubes. You can peel them if you prefer, but I leave the skin on. Toss the potatoes with olive oil, salt and pepper to evenly coat them. Bake them for 30-40 minutes until golden brown and fork tender. Let the potatoes cool completely.
Step 2: Mix the mayonnaise, relish, mustard, vinegar and sugar in a bowl. Then, toss the potatoes with the dressing and green onions. Add more salt and pepper as needed. Chill the potato salad in the refrigerator for at least 2 hours before serving. Enjoy!
Try these other delicious side dishes!
- Easy Hawaiian Style Macaroni Salad with Vegan Option
- Fresh Corn and Black Bean Salsa
- Honey Roasted Tomatoes
Simple & Delicious Potato Salad
Ingredients
- 3 lbs Yukon Gold Potatoes
- extra-virgin olive oil
- 1 cup mayonnaise
- 1 tablespoon sweet relish
- 1.5 tablespoons yellow mustard
- 1 tablespoon sugar
- 1/2 – 1 tablespoon vinegar depending on how tangy you like it
- salt and pepper to taste
- green onions sliced
Instructions
- Preheat the oven to 425º F. Then, cut the potatoes into 1 inch cubes. You can peel them if you prefer, but I leave the skin on. Toss the potatoes with olive oil, salt and pepper to evenly coat them. Bake them for 30-40 minutes until golden brown and fork tender. Let the potatoes cool completely.
- Mix the mayonnaise, relish, mustard, vinegar and sugar in a bowl. Then, toss the potatoes with the dressing and green onions. Add more salt and pepper as needed. Chill the potato salad in the refrigerator for at least 2 hours before serving. Enjoy!
Notes
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