How long does the potato salad keep?

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.

Can I swap the almonds for other nuts?

Yes – cashews or hazelnuts (which are actually traditional in romesco) work great and give the sauce a slightly different flavor.

Can I use sweet potatoes instead?

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.

Vegan Romesco Potato Salad (Oil-Free)

egg-free potato salad with smoky romesco sauce

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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.

Author: Melanie@Veggiejam
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Dinner, salad, Side Dish

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 1/2 cup slivered)
2–3 garlic cloves
3 tbsp tomato paste
1 1/2 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.

Find it online: https://www.veggiejam.com/english/romesco-potato-salad/