Ingredients
Scale
- 2 pounds 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 parsley, chopped
- 1 tablespoon chives, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and scrub the baby potatoes, then place them on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for about 20-25 minutes or until crispy and fork-tender.
- In a bowl, mix together the vegan mayonnaise, apple cider vinegar, Dijon mustard, dill, parsley, chives, garlic powder, and onion powder.
- Once the potatoes are done, remove them from the oven and let them cool slightly.
- Gently smash the potatoes with a fork or potato masher.
- Add the smashed potatoes to the bowl with the dressing and toss to combine.
- Serve warm or at room temperature.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg