Healthy Vegan Potato Salad with Mustard Dressing

Step 1

Preheat oven to 450-degrees.

Step 2

Cut up the potatoes in quarters or eights depending on how large the potato is. You want the pieces to be bite size.

Step 3

Place on a sheet pan. Drizzle with olive oil, salt, pepper and the garlic powder. Toss to coat evenly.

Step 4

Place into the oven and toss every 10 minutes or so to achieve even color on all sides. Cook until tender and cooked through, about 30 minutes.

Step 5

While the potatoes cook, make the dressing. Combine the yellow mustard and dijon mustard and set aside.

Step 6

Let the potatoes cool for about 10 minutes so they are cool enough to handle.

Step 7

Place in a bowl and toss with the dressing.

Step 8

Add scallions and red peppers and toss to make sure everything is distributed evenly.

Step 9

Allow, to chill in the refrigerator for at least 2 hours but preferably over night.