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Roasted Potato Salad

What you need: 

4 lbs red potatoes (do not peel)
1/4 to 1/3 cup Nayonaise
1 bunch green onions, cut into small pieces (green parts only)
4 strips vegan "bacon" cooked and crumbled
olive oil
aluminum foil

What you do: 

Preheat the oven (with a cookie sheet in it) to 425 degrees.
While it's heating, cut potatoes into chunks and toss them with enough olive oil to coat and season with salt and pepper. Lay out a single layer of potato chunks on aluminum foil and double over to form a packet (still single layer). Make several small packets (I had 3 square and one long one to fit down the side of the pan).
Pull the hot pan out of the oven, place the packets on it, and roast the potatoes for about 20 to 25 minutes. Stick a knife through the foil into a big chunk to test for doneness.
While the potatoes are roasting, cook up the "bacon" in your preferred method. The only word of advice: make sure it's crispy! You'll be crumbling it once it's cool to mix into the salad. If you have vegan bacon bits intended for salad topping these would probably work as well.
When the potatoes are done cooking, let them rest in the packets for 5 minutes while you put the Nayonaise, onions, and bacon in a bowl. Dump in the potatoes and mix it all up.
I personally think this salad is better warm, but still QUITE delicious when it's cold--I just had some!

Preparation Time: 
35 minutes
Cooking Time: 
4 to 6
Recipe Category: 


My family really enjoyed this.  I didnt make the foil packets, but I am going to next time, to see if we like it better than open roasted.  I also used more Nayonaise than the recipe called for.  :)


This is SOOOOO good!! I used regular baking potatoes, and roasted them without the foil so they would brown. I also added 6 cloves of garlic (before roasting) and some chopped olives. I also used Yves Canadian Bacon (4 slices), and Vegenaise instead of Nayonaise (and I used a bit extra). Soooo good!!


I just want to add that I agree with the author in that this is much better warm right after it's made.  I think I prefer regular potato salad when I want a chilled potato salad.


Simple and very tasty!  I did not use the foil packets.  I wanted to make sure the potatoes got nicely browned, so I roasted them directly on a baking pan.  I tossed the potatoes liberally with extra virgin olive oil, sea salt, and freshly ground black pepper before baking on a low oven rack at 450 F for 25-30 min.  I used bacon bits for the bacon and Vegenaise for the Nayonaise (maybe a little extra, I didn't measure).  I think you could add other things for variation, such as kalamata or black olives and sunflower seeds.  This is a great alternative to the classic America potato salad with sweet relish, celery, and so forth that I usually make.

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