I love potato salad and I love Mexican food … combine them and get an awesome salad that can be served as lunch, dinner, potluck or a side – it’s fresh, delicious, and you’ll be making this one over and over again!
Vegan Roast Potato and Mexican Salad
Recipe Type: Vegan Main
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Serves: 4 mains
Mexican lemon Vinaigrette:
Pre-heat the oven to 180C degrees.
Add your cubed potatoes and olive oil to a roasting dish, cover (with lid or aluminum foil) and place in oven for 25 minutes. Take roasting dish out of oven, add cumin, garlic, salt and pepper, mix and then place back in over for another 15-25 minutes. You want these potatoes to be able to be cooked to your roasted potato preferences – I like them soft in the middle and lightly crunchy on the outside.
Prepare vinaigrette – it’s as easy as whisking or mixing all the ingredients together. I like to do this even the day before so the flavours and chili can marinate. Shake well before use.
In a large mixing bowl, combine all salad ingredients and vinaigrette. Mix well so dressing is applied evenly. If preparing salad early, then leave potatoes out at this point and allow the salad ingredients and vinaigrette to marinate. Add the potatoes just before serving, mix well, and then pour into the serving dish.
Taste test time – are you happy? This is about what you find delicious, so feel free to add a little extra salt, pepper, chili, lemon or cumin as you prefer.
Can eat with warmed potates, straight out of the oven, for a winter dish, or serve everything chilled in summer.
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Love and light,