I partnered with Stokes Stores to bring you two delicious summer recipes. This roasted herb potato salad and this grillable walnut veggie burger. Both recipes being simple and perfect for summer BBQs.

How to Make a Roasted Potato and herb Salad:

This potato salad is best when served immediately, but it can still be eaten cold the next day. If you plan on eating it later, I would recommend making the dressing and roasting the potatoes in advance. You can then assemble it right before serving. My favorite is still to eat it when the potatoes are crispy and warm, but both are great.

More Vegan Potato Salad Recipes:

• Roasted Potato and Chickpea Salad with Tahini Dressing
• Vegan Sweet Potato Winter Salad with Toasted Pecans
• Roasted Potato Pesto Salad with Spicy Chipotle Chickpeas
• Vegan Caesar Salad with Tempeh & Sweet Potatoes
• Roasted Vegetable Bowl With Almond Pesto

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Roasted Potato Herb Salad

Roasted potato herb salad made vegan. This is not your typical potato salad. It's made with a cashew dressing and served on a bed of greens. Add herbs for a fresh summer salad.

Course Salad

Cuisine vegan

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 6 cups baby potatoes, halved
• 1 tablespoon olive oil or avocado oil
• 1/4 cup fresh parsley
• 1/4 cup other fresh herbs of choice (dill, basil, oregano)
• 2 large handfuls of leafy greens (mixed greens, arugula or spinach)

Cashew Dressing

• 1/2 cup raw cashews
• 1/4 cup water
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1 clove garlic

Instructions

• Add the cashews in a bowl with boiling water. Let sit 30 minutes or more. Alternatively, you can soak them in cold water overnight.
• Preheat the oven to 400°F.
• Place the chopped potatoes on a baking sheet. Drizzle with oil and toss to coat. Spread them in a single layer and sprinkle with salt. Roast for 30 minutes.
• Meanwhile, blend all the dressing ingredients in a high-speed blender, including the soaked cashews.
• Add the leafy greens and herbs to a large bowl. Serve with the roasted potatoes and dressing.

Notes

This salad is best served immediately, but is still good served cold.

If your blender is on the weaker side, I recommend going for the overnight soak, or soaking them longer in the boiling water.

This post was sponsored by Stokes Stores.

If you make this roasted potato herb salad, be sure to leave a comment and/or give this recipe a rating! And if you try this recipe, don’t forget to tag me on Instagram!