September 08, 2022 2 min read


We love all things potatoes. But potato salad and caesar dressing? Who knew that this combination would be so good?! 

    • 2-3 pounds Yukon gold potatoes, cubed
    • 2 tablespoons olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 cup chopped celery
    • 1 teaspoon dried dill
    • 3/4-1 cup Vegan Caesar Dressing
    • 1/2 cup vegan mayonnaise
    • 2 teaspoons dijon mustard
    • 2 tablespoons tahini
    • 1 teaspoon maple syrup
    • 2 tablespoons lemon juice
    • 2 teaspoons capers
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 cup vegan parmesan cheese
  1. Preheat oven to 400 F and line a baking sheet with parchment paper. Add cubed potatoes to baking sheet and drizzle with olive oil and season with salt + black pepper. Toss everything to coat potatoes. Bake for 25-30 minutes or until potatoes are golden and tender once tested with a knife.
  2. Make the vegan caesar dressing by combining all of the ingredients in a blender, preferably a small blender and blend until smooth. You could alternatively use a bowl and immersion blender. Add water to thin if desired and more salt & pepper to taste.
  3. Remove potatoes from the oven and let cool for 10-15 minutes. Once cooled, add the chopped celery, dried dill, and 3/4 cup to 1 cup of the caesar dressing. Toss to coat and serve either warm or chilled. If you're serving this potato salad chilled, I would add more dressing. You can make this ahead of time, just store in an airtight container and toss with more dressing before serving. Keep leftover dressing stored in an airtight container in your fridge for up to a week.


GINA FONTANA @healthylitttlevittles  www.healthylittlevittles

Gina Fontana, is the recipe developer, photographer, and certified health coach behind the popular blog Healthy Little Vittles, where she shares delicious plant-based, gluten-free recipes. In 2013, after a lifelong search for answers to her unexplained health ailments, Gina was diagnosed with thyroid disease. Switching to a gluten-free, plant-based diet transformed her life, prompting Gina to share her journey with others. Through her story, recipes and creative photography, Gina’s mission is to inspire people to pursue a healthier lifestyle and nourish our bodies with whole, plant-based foods. She is the published author of the books Moon Milk and The Beginner's Guide to Gluten-Free Vegan Baking. She lives in Columbus, OH with her husband, 5-year-old son, 3-year-old daughter, and two fur babies.