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overhead view of a wooden serving bowl with a vegan potato salad made with crispy roasted potatoes, broccoli, cherry tomatoes, and smoked gouda in a lemony maple dijon vinaigrette.

Summer Potato Salad with Dairy Free Smoked Gouda

This flavor-packed dairy free potato salad starts with tender, buttery Yukon gold potatoes, crisped to perfection in the oven, then topped with bacon walnuts (the best!), fresh summer tomatoes, corn, roasted broccoli, and my favorite vegan smoked gouda.
Toss it all in a lemony maple Dijon dressing for a tangy, slightly sweet, smoky flavor that balances so well with your favorite grilled veggies and skewers. It's the perfect side dish for summer BBQs and potlucks!
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Cook Time 1 hour
Course Salad, Side Dish
Cuisine American
Servings 5 servings
Calories 620 kcal

Ingredients
  

For Cooked Ingredients:

  • 4 large Yukon gold potatoes cut in cubes
  • oil as needed for spraying
  • Pinch salt
  • 1 cup walnut pieces
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1 head broccoli cut in florets

For Dressing

  • 1 sprig fresh parsley
  • ¼ cup olive oil
  • 2 tbsp pure maple syrup
  • 2 tbsp dijon mustard
  • 1 pinch salt
  • 2 lemons juiced
  • black pepper optional, to your liking

For Salad

  • 2 cups frozen corn defrosted
  • 2 cups cherry tomatoes cut in half
  • 3 tbsp fresh parsley chopped
  • 2 green onions white and green parts chopped small
  • 8 oz GOODPLANet Foods Smoked Gouda Wheel large size; grated

Instructions
 

  • Preheat oven to 400.
  • Boil potatoes for 10 minutes to soften before roasting. Then drain well.
  • Add potatoes to a sheet pan with several sprays olive oil and season with salt. Bake for 30 minutes turning every 10 minutes.
  • On another sheet pan add broccoli florets with a few sprays oil and pinch of salt. Cook for 20 minutes.
  • Make “bacon walnuts” by combining walnuts, soy sauce, smoked paprika and maple syrup. Add to the broccoli sheet pan for the last 5 minutes of cooking
  • Make dressing by combining olive oil, parsley, lemon, dijon mustard, maple syrup and salt. Blend until smooth.
  • Once all the cooked elements are cool enough to not melt the cheese, add to a large bowl corn, tomatoes, roasted potatoes, roasted broccoli, “bacon” walnuts, parsley, smoked gouda, green onions and dressing. Toss well. Enjoy within 3-4 days for best quality.

Nutrition

Calories: 620kcalCarbohydrates: 71gProtein: 14gFat: 37gSaturated Fat: 10gPolyunsaturated Fat: 13gMonounsaturated Fat: 10gSodium: 722mgPotassium: 1524mgFiber: 12gSugar: 14gVitamin A: 1537IUVitamin C: 181mgCalcium: 142mgIron: 4mg
Keyword dairy free potato salad, vegan potato salad with cheese, vegan summer potato salad
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