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Roasted Potato Salad ~ (Vegan & Gluten-Free)

Happy Memorial Day Weekend! As we all gather together to celebrate this weekend with bar-b-ques, picnics and potlucks, I am brought back to memories of my childhood. Driving to Granger, TX. Fresh dill growing like wildflowers flanking the steps to my grandparents’ back porch screen door. The intoxicating smell of fresh dill and laundry came wafting through as I ran up the steps and into my grandparents’ kitchen to see my grandma mixing her creamy half-mashed potato salad for supper. She would set the beautiful ceramic dish on the table with sausages and sauerkraut. My boisterous entrance was always followed by big hugs and a blessing as we gathered around the table. My dad was in the military and in my childhood innocence, I associated Memorial Day with family, fun and food. But as an adult, I also think of Memorial Day as a wonderful day to take a moment to honor my Dad, along with all of the men and women and their families who have sacrificed for our country.

So in honor of Memorial Day Weekend and my Dad, I share my delicious take on the All-American Potato Salad. This experiment was inspired in part by my Grandma and in part by my obsession with French cuisine.  This scrumptious Potato Salad is dressed with a creamy mustard vinaigrette, sweet caramelized onions and fresh herbs. It is not only DELICIOUS, Gluten-Free and Vegan but is light, gratifying and easy to make.

Roasted Potato Salad

Serves: 8

Prep Time: 10 minutes

Cook Time: 45-50 minutes


  • 3 Large Organic Sweet Potatoes (OR 6 small ones)
  • 6 Organic Yukon Gold Potatoes (OR 9-12 small ones)

***The number of potatoes will be dependent upon their SIZE. Once the potatoes are chopped, they should be in equal parts (even amounts between sweet potatoes and Yukon Gold). I like the buttery flavor of Yukon Gold potatoes but Purple, Red & Russet potatoes will also work well with this recipe.

  • 1 large Organic Yellow Onion
  • 3 cloves of Organic Garlic
  • 1 bunch of Fresh Organic Dill
  • 1 bunch of Fresh Organic Parsley
  • 1 bunch of Fresh Organic Mint
  • 2 Tbsp. Whole Grain Dijon Mustard
  • 2 Tbsp. Spicy Brown Mustard
  • 2 Tbsp. Apple Cider Vinegar
  • 12 Tbsp. of Olive Oil
  • 3 Tbsp. of Organic Lemon Juice
  • Salt & Pepper to taste

Preheat the oven to 425 degrees. With a peeler, peel the skin off your potatoes. Chop the potatoes into small chunks. In a mixing bowl, drizzle 3-4 Tbsp. of Olive Oil over the chopped potatoes and toss. Make sure all of the potatoes are lightly coated. Salt & pepper to taste.

On a baking sheet, spread the potatoes out in an even layer. Make sure they are all laying flat and touching the pan. Bake for 45-50 minutes until soft and fork tender.

**About 25 minutes in, using a spatula or tongs, flip the potatoes so that the other side can brown.

While the potatoes are baking, you can use this time to caramelize the onions, chop the herbs and make the vinaigrette.  Chop the top off of the Onion. Using a mandolin slicer or a sharp knife, cut the onion into very thin rings, the thinner the better. Mince 2 cloves of Garlic.

Heat an iron skillet on the stovetop over medium-high heat. Add 2 Tbsp. of Olive Oil and the sliced Onion. Allow to cook stirring occasionally. Once the onions turn translucent, squeeze the juice of 1/2 of a lemon over the pan. The moisture will aid the caramelization process.  Onions release sugars as they cook and it will start to turn the onions brown. Add the minced garlic. Stir. Cook another 1-2 minutes until all the onions have turned a beautiful caramel color. Set aside.

The herb mixture makes this salad so flavorful! De-stem the Mint and mince the mint leaves. Discard the stems.

TIP: To quickly de-stem herbs, you can hold the TOP of the stem with your left hand and pull along the stock away from the grain. (Here’s a video from my Crashed Potato Recipe showing you how to de-stem rosemary. It is the same process to de-stem mint.):


Mince the Dill & and Parsley leaves. Discard the stems. All 3 herbs should be in equal parts. Set aside.

At this point, you should still have enough bake time left on the potatoes to mix the Mustard Vinaigrette. In a bowl or a jar, add 1 heaping Tbsp. of Stone Ground Dijon Mustard, 1 heaping Tbsp. of Spicy Brown Mustard, 6 Tbsp. of Olive Oil, 2 Tbsp. of Apple Cider Vinegar, 2 Tbsp. of Lemon Juice. Mince 1 clove of Garlic and add to the dressing. Add Salt & Pepper to taste. Whisk together in the bowl or, if using a jar, close the lid and shake until it is thoroughly mixed. Set aside.

Once the potatoes are done roasting, remove them from the oven and allow to cool.  The great thing about this salad is that it can be served hot from the oven or served room temperature and brought to a picnic or potluck.

In a large bowl, combine the roasted potatoes, caramelized onions, herb mix and vinaigrette.

***Add as much vinaigrette to your taste preference. I tend to not like to “over-dress” my salads, but still want to add enough so that every bite is flavored.

With a large spoon, stir all of the ingredients together so that every bite is evenly coated with herbs and the vinaigrette.

BON APPÉTIT! And have a wonderful Memorial Day Weekend!

love ~Sirens & Scoundrels

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Words & Recipe by Sarah Prikryl // Photography by Sarah Prikryl

© 2016 Sirens and Scoundrels

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