This post contains affiliate links. Please see our disclosure policy.
Another cauliflower recipe you say. Well you know roasted cauliflower is fabulous any time of the year. You can make this salad without the cauliflower too. Just potatoes, chickpeas, and zucchini in a creamy dressing. the bland summer potato salad, be gone! This Vegan potato salad has roasted veggies and a load of flavor! Potatoes and cauliflower are roasted to a crisp brown, the chickpeas and zucchini are roasted lightly to golden, tossed in dressing, topped with fresh herbs.
I had the Follow Your Heart Vegan Sour Cream sitting the fridge for days now for review. I hardly ever use packaged sour cream, cream cheese, and other condiments. Sometimes, though, they do come in handy for a quick fix. Follow Your Heart sour cream is creamy and delicious. With a little help, the taste and texture shine through.
Ingredients and Substitutions for Vegan Potato Salad with Cauliflower, Chickpeas, & Zucchini:
- In this vegan potato salad, use any of your favorite sour cream, store bought or homemade.
- Add more or less of the flavors to preference, like extra dill, parsley, and chives.
- Add chopped bell pepper or celery for extra color and fresh flavor!
- Serve this vegan potato salad recipe warm or cold!
- Garnish with tortilla chips or potato chips for an extra crunchy topping!
How to Make Vegan Potato Salad
- Preheat the oven to 425 degrees. In a large bowl, season the potatoes and cauliflower with olive oil, salt, and pepper, then bake on a parchment-lined baking sheet for 15 minutes.
- In the same bowl, toss the chickpeas and zucchini with olive oil, salt, and pepper. Add to the same baking sheet and continue to bake for another 15 minutes, or until the potatoes and cauliflower are well roasted.
- Make the dressing by combining all the dressing ingredients in a small bowl.
- Transfer the vegetables to a serving bowl, add the dressing, and toss to coat. Garnish with fresh dill, chives, and potato chips!
For even more flavor, top it with this Sour Cream & Onion Hemp Millet Crunch Snack!
More Summer Salad Recipes from the Blog
Vegan Potato Salad with Cauliflower, Chickpeas, & Zucchini
Ingredients
- 3 cups cauliflower florets
- 2 cups small potatoes quartered, or baking potato chopped to 3/4-1 inch cubes
- 15 oz canned chickpeas rinsed and drained, or 1.5 cups cooked
- 1 zucchini sliced
- salt, pepper, oil as needed
For the Sour Cream and Onion Dressing:
- 1/2 cup vegan sour cream or use my homemade sour cream(link in notes), more if needed
- 1 tsp dijon mustard
- 1/2 tsp lemon juice
- 1/2 tsp dried dill
- 1/2 tsp dried parsley
- 1/2 tsp onion powder
- 1/2 tsp onion flakes
- 1/4 tsp garlic powder
- 1/2 tsp maple syrup
- a generous dash of black pepper
- 1/4 tsp salt or to taste
- fresh dill and chives for garnish.
- tortilla strips or potato chips for garnish, optional
Instructions
- Preheat the oven to 425 degrees F / 220ºc.
- In a bowl, combine cauliflower and potato with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet.
- Bake for 15 minutes.
- In the same bowl, toss the chickpeas and zucchini with a little oil, salt, and pepper. Add to the baking sheet.
- Continue to bake the vegetables for another 15 minutes, or until potatoes and cauliflower are well roasted.
- Make the dressing: Mix everything under dressing. Taste and adjust salt, tang, and herbs.
- Transfer baked veggies to a serving bowl. Add the dressing and toss to coat. Garnish with fresh dill, chives, and potato chips.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Editor’s Note: This post was originally published in July 2014 and has been updated for accuracy and comprehensiveness.
It’s simple easy wholesome ready to eat if all ingredients are easily accessible…
Will try tomorrow for lunch as guests are invited
Thanks
let me know how it turns out for you.
This was really good. I had it warm and cold. The dressing with home made sour cream was awesome. I substituted cauliflower with Brussels sprouts, just what I had. Will definitely make again. Loved it.
Perfect!
Any advice for making this the day before? I’m bringing this to a potluck and wonder if I should warm it up and add the sauce right before serving?
You can keep the veggies and dressing separate so that the veggies don’t get too soggy. Just mix, chill for 10-15 mins and serve. No need to warm. The sour cream dressing is best served cold
Easy and delicious. Everything roasts in 1 pan. The sour cream dressing really makes fabulous. Thank you for the amazing recipe ❤️🙏
Wasn’t sure how this would turn out but it’s a total winner! I love how flexible it is too. Thanks! ☺️
thanks for popping in ♡
Enjoyed the left overs today of this from last night’s supper. Used some homemade vegan yogurt that was quite sour, so added some agave. Otherwise I followed the recipe. Thank you.
I served this to two omnivores and my vegetarian fiance on Memorial Day and they all loved it, and said it was even better leftover the next day. I used the Penzey’s Spices brand for the spices in the recipe and added some diced celery for crunch. Was making it again today when my fiance came home and he was pleased to have it again.
yay!
Love this receipe. Flavourful and filling.
Making it again, doubling ingredients for a dinner party!
yay
I tried this recipe with my mom who is a skeptical southerner. She loved and stated that from now own, she prefers this recipe over traditional potato salad. It was delicious. I did include lemon zest, freshly chopped parsley and celery. Will definitely prepare it again.
yayy!!
Super delicious! We loved it and plan to make again real soon!