Roasted Potato Salad with Watercress and Chipotle Cream

A delicious potato salad recipe with no mayonnaise.  Vegan | Gluten Free | Soy Free

Course Dinner
Cuisine American
Keyword healthy potato salad, potato salad, potato salad with no mayo, vegan potato salad


  • 10 red potatoes quartered
  • 2 tablespoons olive oil
  • 2 teaspoons + ½ tablespoon, ground cumin, divided
  • salt to taste
  • 3 bell peppers any type/color, roughly chopped
  • 2 cups watercress rinsed and roughly chopped
  • 1 cup pitted olives kalamata, castelvetrano, or any whatever your preference
  • ¾ cup cashews
  • 1.5 cups water filtered if possible
  • 3 garlic cloves
  • juice of 1 lemon more if you like citrus
  • ½ cup cilantro roughly chopped
  • 1 – 2 chipotles in adobo sauce whatever your spice level preference


  1. Preheat
  2. the oven to 375 F.
  3. Spread the potatoes on a baking sheet and drizzle with olive oil, 2 teaspoons ground cumin, and salt. Mix well and make sure the potatoes are spread evenly for even cooking. Bake for 20 – 30 minutes, or until the potatoes are fork tender. Remove from the oven and set aside.
  4. Place the bell peppers, watercress, and olives in a large mixing bowl and set aside.
  5. In a blender, add the cashews, water, garlic, lemons, cilantro, chipotles in adobo sauce, and salt to taste. Blend until smooth.
  6. Add the potatoes to the bowl with the bell peppers, watercress and olives. Pour the sauce over it (you might not want to use all of the sauce, so don’t pour it all in at once). Stir and serve.

Recipe Video

Recipe Notes

Recipe Video:  Recipe Starts at 1 minute and 42 seconds!