Vegan Potato Salad with Creamy Vinaigrette and Chickpeas
Fresh rosemary and garlic in this creamy vinaigrette make my vegan potato salad an elegant twist on a classic dish.
Servings: 5
Print Recipe
Ingredients
For the potatoes:
- 3 pounds Yukon gold potatoes, unpeeled and cut to roughly 1 inch pieces
- ½ tsp sea salt
For the vinaigrette:
- 2 cloves garlic, minced
- 1 Tbsp fresh rosemary, minced
- ½ tsp sea salt
- 2 pinches pepper
- 1 Tbsp red wine vinegar
- 2 Tbsp Vegenaise, or mayonnaise if you don’t need the dish to be vegan
- ⅓ cup olive oil
For the chickpeas:
- 2 15 oz cans chickpeas, drained
- ½ tsp sea salt
- 2 Tbsp nutritional yeast, optional, but highly recommended
- 1 tsp olive oil
To Garnish:
- sliced cherry tomatoes, optional, but highly recommended
Instructions
Boil the potatoes
- Place the potato pieces in a large pot. Fill the pot with water so that the potatoes are covered by about 1 inch of water.
- Bring the pot to a boil over high heat.
- Once boiling, turn the heat down to medium-low, and let the potatoes simmer until cooked through, about 10-11 minutes. A fork should pierce through the potato pieces easily, but don’t cook the potatoes so long that they easily fall apart.
- Note: to maintain the simmer, you may have to adjust the burner heat between medium and medium-low every so often.
Make the creamy vinaigrette
- While the potatoes cook, make the creamy vinaigrette.
- Add the minced garlic, minced fresh rosemary, salt, and pepper to a small mixing bowl. Now add the red wine vinegar and the Vegenaise (or mayonnaise).
- Last, add the olive oil, and whisk until the vinaigrette comes together and emulsifies. It will be thick and creamy.
- Dressing is done, set aside until the potatoes are finished cooking.
Combine the potatoes and vinaigrette
- Once the potatoes are cooked through, drain them, and put the potatoes back in the pot you cooked them in.
- While the potatoes are still warm, sprinkle the ½ tsp sea salt over the top, and carefully fold it into the potatoes. Some of the potatoes will break apart, and that’s ok.
- Now add about half of the vinaigrette to the potatoes, and very carefully fold it in so that all the potatoes are covered vinaigrette.
- Give the potatoes a few minutes to soak up the vinaigrette, then taste. Add more vinaigrette or salt according to preference.
- Potatoes are done!
Cook the chickpeas
- Add the drained chickpeas, salt, nutritional yeast (if using), and olive oil to a large skillet.
- Cook chickpeas over medium heat for about 10 minutes, until slightly browned. Flip the chickpeas occasionally with your spatula to keep them from sticking to the bottom of the pan.
Serve and enjoy!
- Serve the creamy potatoes and chickpeas with a side of sautéed green beans, or serve over a bed of greens like arugula.
- Drizzle any remaining dressing over the top, and garnish with sliced tomato, if desired, and enjoy!
Notes
This recipe is vegan, vegetarian, and gluten-free! (Unless you use mayonnaise in the vinaigrette.)