Creamy Pumpkin Roasted Potato Saladkathypatalsky
My Creamy Pumpkin Roasted Potato Salad takes everything you love about a classic, creamy, summertime potato salad and infuses it with the flavors of fall! Tiny, white taters are herb-roasted to perfection — crisp skins, tender flesh. Then a savory-sweet, creamy pumpkin sauce is whipped together and folded with the potatoes. I also add in some diced sweet onions for a zippy crunch! Curious to try? Give your potato salad a fall spin..
The idea for my Creamy Pumpkin Roasted Potato Salad came to me in the wee hours of the morning. As all my favorite recipes seem to. I was craving summertime potato salad, but since fall had hit I wanted to give it a pumpkin-infused spin. Perfect! Pumpkin puree is creamy and would be a perfect add-in to “potato salad” right? Well I googled to see if anyone had made a “pumpkin” slathered potato salad, and all I could find was pumpkin and squash varieties chopped up for actual “pumpkin potato salad.” Are you following me?
So I decided to craft my own recipe. But since I knew the pumpkin puree would add a considerable amount of moisture, I decided to roast my potatoes rather than boil them. I used tiny, white taters so that they were easy to prepare and each piece is caramelized and crunchy on the potato skin edges — perfectly savory roasted with a few herbs, EVOO, salt and pepper.
This salad is perfect as a side dish for lunch or dinner. I enjoyed it both warmed and chilled. Stuff into a wrap with some crispy maple tempeh cubes for a potato salad lunch!
Curious to try? It’s pretty darn easy to make. And my version is vegan/dairy-free. (However, you can modify if desired to include ingredients that you have in your pantry — example the vegan mayo could be subbed with traditional mayo — I’d add in another splash of maple syrup too).
Creamy Pumpkin Roasted Potato Salad
vegan, makes 4 cups
3 cups tiny potatoes, halved and quartered
2 Tbsp olive oil
1/4 tsp truffle salt (or regular salt)
1/2 tsp fine black pepper
1 tsp parsley flakes
fresh herb sprigs optional (I used a sprig of thyme)
Pumpkin Salad Sauce:
1 cup pumpkin puree
1/3 cup Vegenaise, vegan mayo (add to taste)
1 tbsp maple syrup
2 tbsp dried parsley flakes
1/2 tsp fine black pepper
2 tbsp apple cider vinegar
salt to taste
1 cup diced sweet onion
1. Toss sliced taters with the roasting ingredients. You can add any fresh herb sprigs you’d like (optional). Roast at 400 degrees for about 20 minutes– or until taters are tender and crisp on the skins.
2. Whip together the pumpkin sauce. If you like a thinner sauce, add in some soy milk or additional apple cider to thin it out a bit. Adjust sweetness and salt to your taste preferences.
3. Toss the roasted taters with the onions. Then fold the pumpkin sauce into the roasted potato/onion mixture.
4. Serve warm or place in fridge to cool if you’d like to serve chilled. Delicious either way! The salad sauce will thicken when chilled.
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