Looking for a tasty side dish for the next barbecue party? Then try this vegan potato salad with a flavorful, oil-free romesco sauce - a delicious and healthier alternative to the more traditional recipes with mayo.
The idea for this incredible vegan potato salad came to me over dinner – romesco sauce with pasta, and suddenly it was clear: this would be amazing in a potato salad. Yep, here's the proof.
If you've never heard of romesco: it's a traditional sauce from Catalonia, classically made with tomatoes, garlic, nuts, dried bread, and olive oil. My version is a little simplified: jarred roasted red peppers, blanched almonds, tomato paste, garlic, vinegar, and a few spices. The result is a bold, creamy sauce that easily beats mayo – and it's completely oil-free.
Add some diced bell pepper, green onions, and corn for freshness and crunch. The result: a potato salad you won't forget anytime soon.
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Why You'll Love This Recipe
- Perfect BBQ side dish– this delicious vegan potato salad looks great on any spread and is easy to make ahead.
- Oil-free & wholesome– no mayo, no oil, just loads of flavor and whole-food ingredients.
- Vegan dairy-free, egg-free & gluten-free– works for everyone at the table.
- Even better the next day– the longer it sits, the more the flavors develop.
Ingredient List
For the salad
- Potatoes: Use a waxy variety – they hold their shape when tossed and won't turn mushy, which is key for potato salad. Yukon Gold or red potatoes are your best bet. Avoid russets – they're too starchy and will fall apart.
- Bell pepper: Adds color, freshness, and a little crunch. Red or pointed peppers are naturally sweeter and work great here.
- Green onions (scallions): Milder than regular onions and add a fresh, light bite.
- Corn: Canned corn works perfectly – adds a touch of sweetness and a pop of color.
For the Romesco sauce
- Roasted red peppers (jarred): The base of the sauce. Look for a variety packed in a sweet-tangy brine rather than oil.🇺🇸 US tip: Easy to find in the condiment or international aisle at most grocery stores, Trader Joe's, or Whole Foods. Drain well and squeeze out excess liquid.
- Blanched almonds: Toasted first for extra nuttiness and depth. You can use whole blanched almonds or slivered almonds, Toast them in a dry skillet until golden.
- Garlic: 2–3 cloves, briefly sautéed to mellow the raw sharpness.
- Tomato paste: Adds body and a subtle sweetness to the sauce.
- Smoked & sweet paprika: The combination of both gives the sauce its classic romesco character. Spanish smoked paprika (pimentón) gives the most authentic flavor.
- Red wine vinegar: Brings the necessary acidity and ties all the flavors together.
Step-by-Step Instructions
- Step 1: Peel the potatoes and place them in a large pot with cold, well-salted water. Bring to a boil and cook for 20–25 minutes. Drain, rinse with cold water, and let cool for 10–15 minutes.
- Step 2: In a dry skillet over medium heat, toast the almonds for 5–8 minutes, stirring regularly, until golden brown.
- Step 3: Sauté the garlic in a splash of water for 1–2 minutes. Add the paprika and toast for 30 seconds.
- Step 4: Stir in the tomato paste and the drained, chopped roasted peppers. Remove from heat.
- Step 5: Transfer everything to a blender along with the toasted almonds and remaining sauce ingredients. Blend until smooth. Taste and adjust seasoning.
- Step 6: Dice the bell pepper, slice the green onions into thin rings, and drain the corn. Cut the cooled potatoes into bite-sized pieces. Combine everything in a large bowl and gently fold in the romesco sauce.
Top Tip!
Let the potato salad chill in the fridge for at least 4 hours or overnight before serving – that's when it tastes best. Leftovers keep well in an airtight container for up to 4 days.
Serving Suggestions
Even though this colorful vegan potato salad without mayo doesn't quite match the classic, it pairs just as well with the kind of dishes you'd serve alongside a traditional vegan potato salad.
- As a side dish at your next BBQ or cookout
- Alongside vegan burgers, veggie dogs and grilled vegetables
- Add chickpeas or cubed smoked tofu to turn it into a full meal
- With crostini and beluga lentil balsamic spread
- As a side dish with vegan lentil roast or chickpea roast
FAQ
Stored in an airtight container in the fridge, it keeps for 3–4 days. The romesco sauce on its own keeps for up to a week.
Yes – cashews or hazelnuts (which are actually traditional in romesco) work great and give the sauce a slightly different flavor.
Absolutely! Sweet potatoes pair beautifully with romesco sauce and add a natural sweetness. Just keep an eye on the cook time – they tend to cook a little faster.
More Salad Recipes
I hope you’ll give this healthy vegan kale salad recipe with tempeh and orange a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Vegan Romesco Potato Salad (Oil-Free)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dinner, salad, Side Dish
Description
Looking for a great side dish for your next BBQ? Try this vegan potato salad with a bold, oil-free romesco sauce – a delicious and wholesome alternative to the classic mayo version.
Ingredients
- 2.2 lbs (1 kg) waxy potatoes (e.g. Yukon Gold)
- 1 red bell pepper
- 3 green onions (scallions)
- 7 oz (200 g) canned corn, drained
Romesco sauce
- 16 oz (1 lb) jar roasted red peppers (325 g drained)
- 1 cup (150 g) whole blanched almonds (1 ½ cup slivered)
- 2–3 garlic cloves
- 3 tbsp tomato paste
- 1 ½ tsp smoked paprika
- ½ tsp sweet paprika
- 1 tbsp red wine vinegar
- 1 tsp salt
- Black pepper to taste
Instructions
- Cook the potatoes: Peel the potatoes and place them in a large pot with cold, well-salted water. Bring to a boil and cook for 20–25 minutes. Drain, rinse with cold water, and let cool for 10–15 minutes.
- Toast the almonds: In a dry skillet over medium heat, toast the almonds for 5–8 minutes, stirring regularly, until golden brown.
- Sauté the garlic: Finely mince the garlic. Sauté in a splash of water for 1–2 minutes. Add the paprika and toast for 30 seconds.
- Build the sauce base: Stir in the tomato paste and the drained, roughly chopped roasted peppers. Remove from heat.
- Blend the romesco: Transfer everything to a blender along with the toasted almonds and remaining sauce ingredients. Blend until smooth. Taste and adjust seasoning.
- Prep & assemble: Dice the bell pepper, slice the green onions into thin rings, and drain the corn. Cut the cooled potatoes into bite-sized pieces. Combine everything in a large bowl and gently fold in the romesco sauce.
- Chill: Refrigerate for at least 4 hours or overnight before serving – that's when it tastes best.
Notes
Leftovers keep well in an airtight container in the fridge for up to 4 days. The romesco sauce on its own keeps for up to a week.
If the sauce is too thick, add a bit of the pepper brine oder water.
This post is also available in German (Deutsch).
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