Roasting the potatoes first adds a richness to this brightly-flavored potato salad.

Ingredients:

• 24 ounces new potatoes
• 4 tablespoons herb vinaigrette (such as Italian)
• 1/2 cup diced red onion
• 1/4 cup vegan Parmesan shreds

1. Cut the potatoes into quarters, and toss with the vinaigrette. Arrange in a single layer on a baking dish.
2. Place in a cool oven; turn on the heat to 450 degrees F and roast for 30 minutes, stirring halfway through.
3. Transfer the potatoes to a bowl and add the onion and Parmesan.