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+ servings

Vegan Potato Salad

Crazy Vegan Kitchen
Roasted Potatoes, Asparagus, Peas, Edamame and Radish in a sharp Mint and Dill Dressing. Gluten Free and ready in under 30 minutes.
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Salad
Cuisine American
Servings 4 servings
Calories 242 kcal


  • 16 oz Potatoes halved (500grams)
  • 1 1/2 tablespoons Olive Oil
  • 4 oz Asparagus sliced into 1 inch pieces (125 grams)
  • 4 oz Green Peas 120 grams
  • 4 oz Edamame 120 grams
  • 1 bunch Radishes sliced thinly into rounds

For The Dressing:

  • 1/4 cup Lemon Juice
  • 1 tablespoon White Wine Vinegar
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Maple Syrup
  • 1 teaspoon Dijon Mustard
  • 1 small bunch Mint chopped
  • 1 bunch Dill chopped
  • 1 teaspoon salt to taste
  • 1 teaspoon pepper


  • Preheat oven to 190 Celcius, or 400 Fahrenheit. Line a baking tray with non-stick baking paper. In a large bowl, combined your halved Potatoes with 1/2 tablespoons Olive Oil. Season with Salt and Pepper. Transfer Potatoes to prepared baking tray and roast in the oven for 25-30 minutes, or until golden and tender.
  • Meanwhile, bring a pot of water to the boil. Blanche your Asparagus pieces, Peas and Edamame for 5 minutes. Once cooked, drain and immediately plunge vegetables into ice water to prevent them from over-cooking. Drain and set aside.
  • Once your Potatoes are cooked, remove them from the oven and let them cool for 10 minutes.
  • In a large bowl, combine Roasted Potatoes, Asparagus, Peas and Edamame. Toss in Sliced Radishes.
  • In a small measuring jug, combine all the ingredients for the dressing and whisk well. Pour over vegetables and toss to coat.
  • Check and adjust for seasoning and then serve immediately. Yum!


Serving: 1servingCalories: 242kcalCarbohydrates: 31gProtein: 8gFat: 11gSaturated Fat: 1gTrans Fat: 1gSodium: 612mgPotassium: 794mgFiber: 7gSugar: 5gVitamin A: 501IUVitamin C: 45mgCalcium: 58mgIron: 3mg
Keyword vegan pea salad, vegan potato salad
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