Vegan Potato Salad

Vegan Potato Salad

Prep Time: 20 min Cook Time: 15 min Total Time: 35 min Servings: 8

One thing we love about food is the connection it has with family and community. As far back as I can remember, my mom always used a very old family recipe when making potato salad - and it was one of my absolute favorite summer dishes! However, this family recipe, like most traditional potato salad recipes, included fair amounts of eggs and mayo, meaning it was neither vegan nor particularly healthy. Because of this, we decided to make our own plant-based version of that classic potato salad recipe - and we even found a way to sneak extra nutrition into the dish (we like to think it's because we are health nuts, but in reality, we just like being able to eat our favorite foods guilt free!). The secret is chickpeas! Not only do they blend in perfectly unnoticed, but they also provide a ton of protein to a traditionally less-than-healthy summer staple! So why not enjoy some amazing potato salad that your family will love while also fueling your body with awesome plant-based protein?



  • 1 cup vegan mayo (We use Trader Joe's vegan mayo!)
  • 1 can chickpeas, drained
  • 2 tsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 4 stalks celery, finely chopped
  • 1/2 large white onion, finely chopped
  • 2 green onion stalks, finely chopped
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground turmeric
  • 2 1/2 tsp salt
  • Fresh-cracked black pepper to taste
  • 3 pounds Yukon potatoes, chopped into bite-size cubes


  1. Add potatoes to a large pot and fill with water until all of the potatoes are completely covered. Bring the pot to a rolling boil. 

  2. While the potatoes are boiling, process the mayo and chickpeas in a food processor on high until chickpeas are completely broken down and the mixture is smooth and creamy.

  3. Add the mayo mixture to a large, sealable container along with the mustard, vinegar, celery, green onions, paprika, salt, and pepper. Mix until fully incorporated. Taste and adjust seasoning as needed.

  4. When the potatoes are soft when stabbed with a fork, drain the potatoes and rinse with cool water to stop the cooking process. Don't let them cook too long, or they will fall apart when mixed with the other ingredients.

  5. After the potatoes have cooled, add them to the mayo mixture in the sealable container. Mix until potatoes are well-coated, seal the container, and refrigerate overnight.

  6. Enjoy!


Made it? We would love to hear how it went! Upload a picture and tag us!