8 to10 baby red potatoes, cut into quarters, making sure they are roughly the same size
3 spring (green) onions, chopped fine
3 radishes, chopped fine
1/2 red pepper, chopped fine
Paprika or cayenne
1 tablespoon vegan mayonnaise
1) Preheat oven to 400 degrees Fahrenheit. While oven is heating, chop potatoes, toss in olive oil and season with salt, pepper, garlic powder, paprika or cayenne. Add additional seasoning if you like! Place potatoes on pan and spread out evenly, cook for 10 minutes on one side and then flip and do another 10 on the other side.
2) Chop remaining veggies and put aside in a bowl.
3) Once potatoes are fully cooked, remove from oven and let cool for 5 minutes. Add chopped veggies and vegan mayonnaise and VOILA!!! A delicious spin on your traditional potato salad.
* For those of you who enjoy mustard, add 1/2 tablespoon to the vegan mayonnaise prior to mixing with potatoes/veggies
Source of recipe: I was craving potato salad and decided I would try to roast them, rather than boiling them so I could jazz it up and have a lil more flavor than your standard potato salad!!