Roast Potato Salad

roast potato salad with zesty basil mayo

what you need

500g dutch cream potatoes, cleaned and cut into large chunks
2 large sweet potatoes, peeled and cut into large chunks
2 tbsp pine nuts
2 tbsp olive oil
2 tbsp Herbies Italian Herb Mix
1 cup vegan mayonnaise (I love to use Naked Byron Foods Vegan Mayo)
2 tsp Kehoe’s Fermented Garlic Paste
1 cup basil leaves, loosely packed
1 tbsp lemon juice
1 tbsp coconut aminos
1/2 tsp good quality sea salt
cracked pepper, to taste

what to do 

Parboil dutch cream potatoes. Add potato chunks to a saucepan of cold water and then bring to the boil. Continue simmer for about 5-8 minutes. Remove from water and cool slightly.

Toast the pine nuts on a fry pan at medium heat. Once slightly browned remove from pan to cool.

Heat oven to 190°C fan forced.

Add the cooled dutch cream potatoes and sweet potato chunks to a separate bowls. Add 1 tbsp olive oil and 1 tbsp Italian Mixed Herbs to each bowl and mix through. Ensure the potatoes are fully covered.

Layer the potatoes and sweet potatoes on separate oven trays and then place in the oven. Cook for 35-40 minutes or until cooked through and golden.

While the potatoes are cooking, make the basil mayo.

Add the vegan mayonnaise, garlic paste, basil leaves, lemon juice, coconut aminos, salt and pepper to a food processor or blender. Process at high speed until mixed thoroughly.  Set aside.

Once potatoes are cooked, remove from oven. Add the sweet potatoes to the tray of potatoes and gently mix the two together. Then layer the mixed potatoes on a serving tray.

Drizzle the basil mayo over the top of the potatoes and then sprinkle over the toasted pine nuts.

Serve immediately.


Alternatively, you can serve the potatoes by placing in a large salad bowl and then gently mixing through the basil mayo and the pine nuts until the potatoes are covered. Then serve.

recipe by Kristin Jackson for go natural foods


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