Idaho® Potato and Brussels Sprouts Warm Salad

Idaho® Potato and Brussels Sprouts Warm Salad

Maggie Zhu
Food Blogger
Omnivore's Cookbook

Yield: 4

The potatoes and Brussels sprouts are baked until perfectly caramelized, then tossed with a vegan mayonnaise that is super creamy and flavorful. The dish is so satisfying and it can even be served as a main dish.

Read Maggie's entire post here


Vegan Mayonnaise Directions:



  1. Preheat oven to 425° F (218° C). Line a baking sheet with parchment paper.
  2. Toss potato and Brussels sprouts in a big bowl with olive oil and salt. Spread onto the parchment paper into one layer without overlapping. Bake for 15 minutes. Toss once. Continue baking until the veggies are browned and tender, another 5 minutes.
  3. While roasting the veggies, combine all the mayonnaise ingredients in a tall container. Use an immersion blender to mix at high speed until it forms a smooth texture.
  4. Once the veggies are cooked, set them aside to cool for 5 to 10 minutes, then transfer them to a big bowl. Add the red onion, cranberries, and pine nuts. Toss with half of the mayonnaise and season with more salt if needed. Serve warm as a side.
  5. Store the rest of the mayonnaise in an airtight container in the fridge for up to a week.