Easy Vegan Recipe Potato Salad


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Recipe Potato SaladQuick and Easy Vegan Picnic Potato Salad Recipe

This quick and easy recipe packs a lot of plant power into one salad. Perfect for picnics, this vegan potato salad is delicious and a breeze to prepare. Whether planning a casual lunch in the park or an elegant outdoor gathering, this salad is a versatile and healthy addition to your recipe repertoire. Let’s dive into how to make this vibrant dish and why it’s an excellent healthy choice for your next meal.

Health Benefits of Making This Salad in Advance

One of the many benefits of this vegan potato salad is that it can be prepared in advance, making meal planning a breeze. When potatoes are cooked and then cooled before eating, they reform their internal structure to become rich in probiotic-resistant starch. This starch, similar to fibre, offers a host of health benefits. It helps regulate blood sugar levels, promotes a feeling of fullness, and supports gut health by nourishing beneficial gut bacteria.

By preparing this salad in advance and allowing it to cool before serving, you can take full advantage of the resistant starch formed in the potatoes. This makes the salad a convenient option for busy days and a nutritious choice that contributes to your overall well-being.

Perfect for Any Occasion

This vegan recipe for potato salad is versatile enough for any occasion. Whether you’re enjoying it as a quick lunch, serving it at a potluck, or packing it for a picnic, it’s sure to be a hit. Combining fresh vegetables, protein-packed chickpeas, and a tangy, creamy dressing ensures a delightful and satisfying meal. The vibrant colours and flavours will impress your guests and make your meal special.

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Easy Vegan Recipe Potato Salad

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  • Author: Renee Labelle


Fast and full of health benefits, this salad is a must this Summer!


  • 500 g baby potatoes, quartered
  • 200 g canned chickpeas, drained and rinsed
  • One small red onion, finely chopped
  • One stalk celery, finely chopped
  • One red bell pepper, diced
  • 100 g cherry tomatoes, halved
  • 2 tbsp fresh parsley, chopped


  • 3 tbsp vegan mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • One clove garlic, minced
  • Salt and pepper, to taste


  1. Cook the Potatoes:
    • Place the quartered baby potatoes in a pot and cover with cold water.
    • Add a pinch of salt and bring to a boil.
    • Reduce the heat and simmer for 10-12 minutes or until the potatoes are tender but firm.
    • Drain the potatoes and let them cool slightly.
  2. Prepare the Dressing:
    • In a small bowl, whisk together with a fork or whisk the vegan mayonnaise, Dijon mustard, lemon juice, minced garlic, salt, and pepper until smooth.
  3. Assemble the Salad:
    • In a large mixing bowl, combine the cooked potatoes, chickpeas, red onion, celery, red bell pepper, and cherry tomatoes.
    • Pour the dressing over the mixture and gently toss to coat everything evenly.
  4. Add Fresh Herbs:
    • Sprinkle the chopped parsley over the salad and toss gently again.
  5. Serve:
    • Serve immediately or refrigerate for a few minutes to let the flavours meld.

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