Vegan Potato Salad
Recipe type: Lunch, Snack
Cuisine: lunch, side, vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This vegan potato salad is made with a creamy delicious chickpea sauce.
Potato Mixture:
  • 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
  1. Cut the potatoes into quarters and boil until soft enough to pierce with a fork, about 12-15 minutes.
  2. While the potatoes are boiling, put all the sauce ingredients into a blender, and blend until smooth.
  3. Once the potatoes are cooked, drain and let cool.
  4. Dice the potatoes into 1 inch cubes, and add to a large bowl with the celery, cucumber, parsley, and dill.
  5. Pour in the dressing, and mix until evenly incorporated.
  6. Let sit in the fridge to chill.
Recipe by Whitney E. RD at