Vegan Spring Potato Salad with Creamy Dreamy Green Sauce
This Vegan Spring Potato Salad with Creamy Dreamy Green Sauce is traditional potato salad's lighter, greener and tastier cousin. Warm garlicky potatoes are tossed with fresh arugula and a green sauce that is packed with flavor.
Ingredients
- Creamy Dreamy Green Sauce
- 1 pound yellow baby potatoes
- 1 tbsp olive oil
- 1 tsp garlic powder
- salt & pepper
- 2-3 cups arugula or greens of choice
- lemon juice to taste (optional)
Instructions
- Prepare Creamy Dreamy Green Sauce and place in the fridge until ready to use.
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- Cut potatoes into bite-sized pieces and place on the baking sheet. Drizzle olive oil, garlic powder, salt & pepper over the potatoes and toss to coat evenly.
- Place in the oven and bake for 15 minutes. Toss potatoes and bake for an additional 10-20 minutes (or until potatoes are crispy and fork tender).
- Add arugula to a large bowl. Top with potatoes and drizzle creamy dreamy green sauce over the whole thing.* Toss until everything is coated evenly. Squeeze some lemon juice over the salad and serve.
Video
Notes
*Add sauce a little at a time until your desired sauciness is reached. Store leftover sauce in the fridge.
**Have leftovers? Store in the fridge and serve at room temperature.
Nutrition
Calories: 249kcal | Carbohydrates: 18g | Protein: 3g | Fat: 19g