Print

Romesco Potato Salad (Vegan, Gluten Free)

If you’re not a fan of traditional, mayo-heavy potato salad, this romesco potato salad is for you! Soft potatoes are tossed in an addicting homemade romesco sauce for an flavorful summer side dish.

Ingredients

Scale
  • 1 lb red new potatoes, halved
  • 1 cup roasted red peppers
  • 1/3 cup fire roasted tomatoes
  • 1/3 cup walnuts
  • 1/4 cup fresh parsley
  • 4 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 clove garlic
  • Salt
  • Pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add potatoes, and boil for 10-13 minutes until fork tender.
  2. While potatoes cook, prepare the romesco sauce. Combine the remaining ingredients plus a generous shake of salt and pepper in a food processor. Process for 30 seconds or more until everything is blended, but still textural. Add more salt and pepper to taste.
  3. Drain the potatoes and let them cool to room temperature.
  4. Toss the potatoes in 1 cup of romesco sauce, additional chopped parsley, and salt and pepper to taste.

Notes

  • You will have about 6 oz leftover romesco sauce. Use it for sandwiches, pasta, or on vegetables.
  • Keeps well in the fridge for up to 3 days.

Keywords: romesco potato salad, vegan, gluten free