Vegan Potato Salad
This vegan potato salad is nutritious, filling, and super tasty. It comes together in just a few minutes, and it makes the perfect dish for a party or potluck.
When you think of carbs, what comes to mind?
If it’s white bread, white pasta, cakes, cookies, and other refined flour products, you’re not alone. Many people associate carbs with junk food.
But what you may not realize is that some of the healthiest foods, fruits and vegetables for example, are made up of mostly carbohydrates.
Did you know that Brussels sprouts are almost 70% carbs?
Just like you shouldn’t fear the carbs in non-starchy veggies, like broccoli, Brussels, cauliflower, and carrots, you also don’t need to fear the carbs in whole grains or starchy vegetables, like potatoes.
Yes, potatoes are full of carbs. And they’re also full of fiber, vitamins, minerals, and even some protein.
If you’re still skeptical of this nutrient-dense, versatile food, just look at the Okinawans. They are one of the longest-living populations (also free of common Western diseases) and they get about 60% of their calories from sweet potatoes.
So, if you love potatoes like I do, you’ve got to try this potato salad. It’s so easy to make, and the dressing is made with chickpeas, which makes it super creamy and adds a boost of plant protein!
The best part of this recipe is that it can be made ahead of time, and it tastes even better the next day once the flavors have a chance to soak in.
- 2.5 pounds red potatoes, skin left on
- ¾ cup celery, chopped
- ¾ cup cucumber, chopped
- ½ cup parsley, chopped
- 3 tablespoons fresh dill, chopped
- 1 can chickpeas, rinsed
- 1 cup water + more to thin
- ¼ cup nutritional yeast
- 3 tablespoons apple cider vinegar
- 2 tablespoons mustard
- 2 teaspoons maple syrup
- 1 large garlic clove, left whole
- salt + pepper to taste
- Cut the potatoes into quarters and boil until soft enough to pierce with a fork, about 12-15 minutes.
- While the potatoes are boiling, put all the sauce ingredients into a blender, and blend until smooth.
- Once the potatoes are cooked, drain and let cool.
- Dice the potatoes into 1 inch cubes, and add to a large bowl with the celery, cucumber, parsley, and dill.
- Pour in the dressing, and mix until evenly incorporated.
- Let sit in the fridge to chill.
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Weigh in: What’s your favorite way to eat potatoes? Will you try this vegan potato salad?
Thanks for this recipe. I am just starting a plant based diet and am excited to try this.
After looking at this page, it’s pretty clear you haven’t read the book.