This delicious and creamy vegan potato salad is easy to make for a quick lunch and it’s also perfect as a packed lunch to eat outside in the sun. It has a fresh and light flavour thanks to the herbs, lemon and olive oil. It’s naturally vegan and has no greasy mayo, but thanks to our useful trick you’ll get a super creamy dressing that we are sure you’ll love!
Vegan potato salad is one of the first things we started eating as vegans. When we were still living in Dublin we would go to this incredible vegetarian restaurant in Wicklow St. called Cornucopia—a Dublin institution. I’d order their out-of-this-world vegan potato salad with crushed hazelnuts on top and would be happy for the rest of the week.
Steam, boiled, and baked potatoes are one of the world’s healthiest foods. They are full of healthy carbs and minerals that will fill you up with energy and make you look slim and healthy.
What You’ll Need
To make this recipe, you’ll need organic potatoes. Pick potatoes with thin skin that are not too big. Yellow or red potatoes both work. Chickpeas, fresh greens, as well as olive oil, garlic, and lemon juice.
Canned or home-cooked chickpeas are both fine. Chickpeas add some extra protein to the dish. You can replace chickpeas with lightly boiled edamame beans or white cannellini beans. For the greens, we use dill, parsley, green onions and arugula/rocket to give the salad a fresh but intense flavour. Feel free to add some sliced celery for a more traditional spin. Other herbs that work well are chives and coriander.
You’ll also need hazelnuts. They add crunch and a rich nutty flavour to it. You can replace them with toasted almonds, walnuts or cashew nuts.
[amd-zlrecipe-recipe:361]Looking for a heart main to serve this vegan potato salad with? Try making this vegan hamburger steak for dinner. Smother the juicy meatless steak with a deliciously creamy, gravy recipe. The gravy is made using onions, flour, nutritional yeast, a variety of seasonings and sauces, and, of course, mushrooms.
This recipe was republished with permission from The Plant-Based School.
