Roasted Potato Salad

Roasted Potato Salad

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


  • 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.

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