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 (300 g) cauliflower florets
- 2 cups (420 g) small potatoes quartered or baking potato chopped to 3/4-1 inch cubes
- 15 oz (425.24 g) 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 (119 ml) vegan sour cream or use my homemade sour cream more if needed
- 1 tsp dijon mustard
- 1/2 tsp (0.5 tsp) lemon juice
- 1/2 tsp (0.5 tsp) dried dill
- 1/2 tsp (0.5 tsp) dried parsley
- 1/2 tsp (0.5 tsp) onion powder
- 1/2 tsp (0.5 tsp) onion flakes
- 1/4 tsp (0.25 tsp) garlic powder
- 1/2 tsp (0.5 tsp) maple syrup
- a generous dash of black pepper
- 1/4 tsp (0.25 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
Editor’s Note: This post was originally published in July 2014 and has been updated for accuracy and comprehensiveness.
Sarah
A summer must in our house! Love the flavor. I hv made your homemade sour cream and also used a tofu sour cream, both great. Added some fresh parsley and green onion before serving recently and loved that!
Vegan Richa Support
love the summer classics
Suneet
It’s simple easy wholesome ready to eat if all ingredients are easily accessible…
Will try tomorrow for lunch as guests are invited
Thanks
Vegan Richa Support
let me know how it turns out for you.
Mona
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.
Richa
Perfect!
Nikki
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?
Richa
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
GABRIELLE OTTAVIO
Easy and delicious. Everything roasts in 1 pan. The sour cream dressing really makes fabulous. Thank you for the amazing recipe ❤️🙏
Rachel
Wasn’t sure how this would turn out but it’s a total winner! I love how flexible it is too. Thanks! ☺️
Vegan Richa Support
thanks for popping in ♡
June Sawatzky
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.
Jennifer Caulfield
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.
Richa
yay!
Carla Pryde
Love this receipe. Flavourful and filling.
Making it again, doubling ingredients for a dinner party!
Richa
yay
Brenda M. Jenkins
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.
Richa
yayy!!
Jwiltz
Super delicious! We loved it and plan to make again real soon!
Sheri Conn
I used the sour cream and onion dressing from this recipe for everything, I love it! Easy to make and just delicious, great with potatos and any other veggie I have used it with.
Richa
yay!
Jennifer Constable
Do you let the roasted vegetables cool before dressing?
Richa
yes, just a bit
Cheryl
I don’t know what I was thinking, turning the oven on to 425 degrees when it was 82 degrees outside! But it is very tasty. Think I will save it for winter meals….thank Richa!
CindyMac
Made this tonight and added lemon zest/fresh parsley and used your vegan sour cream recipe. It was just terrific! Thank you for these inspirations!
Nina
We made your vegan sour cream for this – Yum! Holy cow does that taste like dairy! It has been awhile since I’ve had dairy so don’t quote me. My daughter asked for this recipe for lunch. I made extra roasted garbanzos and going to try and blend up to make an improvised dip with the Chole Masala spice mix we got recently…any suggestions? What part of India would you say these recipes are mostly from? We are learning so much about Indian food (& cooking it!) from you – thank you!
Richa
Yay! Chole Masala spice blend or chana masala spice blend is North indian. It has a sour taste from dry mango and pomegranate seeds which is the defining taste in North Indian Chana masala. Chana masala means chickpea curry and can be used as a term from other regions as well. Any chickpea curry with a different curry or spices can also be called chana masala. 🙂 I cover a lot of regions in the book and some other spice blends.
Nina
So cool…thanks, Richa!
Nina
This is delicious even without the dressing! Brilliant to roast the chickpeas with the veg – yum. Added some fresh herbs rather than dried to dressing. Thanks again!
Richa
awesome!
Nina
Also tastes just like the potato salad with traditional mayonnaise (w/egg) that we used to eat…but better! Did I say I already I adore the roasted chickpeas in this?!
Richa
yes you did, so glad you like it!
rachel
Wow, this looks awesome! I’m always looking for new ways to do potatoes. Thanks!
Filipino Food
Wow this look delectable. Thanks for this wonderful post.
Andy
THIS IS SO FREAKING GOOD. Holly Moly. I ate it all.
Richa
so glad you did!!
Kristina
Just made this. I used fresh herbs and white beans instead of chick peas (ehh, they’re what I had). Really tasty and flavorful
Richa
awesome!
Ellen Lederman
Sounds excellent. A main dish potato salad without the yucky mayo that grocery stores sell. I may live dangerously and try it with purple sweet potatoes (the Korean store sells these and they are supposed to be so healthy). You didn’t specify what type of potatoes, so I have your permission to try purple ones in this, right? 🙂
Annie
Such creamy, summery goodness, Richa! It really irritates me to see simple foods made with tons of ingredients (most of which sound scary). I understand that commercial products need some of those things to stay “fresh,” but you’re right – more often than not I opt to make my own.
Richa
i know right. shelf life versus chemicals in the food.
Michelle @ Sprinkle On Sunshine
Looks like a great addition to my next BBQ! Can’t wait to try it!
Gabby @ the veggie nook
It’s like my favourite flavour of chip in a healthy, potato salad, summer deliciousness form! YES please