Fresh rosemary and garlic in this creamy vinaigrette make my Vegan Potato Salad an elegant twist on a classic dish.

February 2, 2021 Updated May 15, 2021 Jump to Recipe
Fresh rosemary and garlic in this creamy vinaigrette make my Vegan Potato Salad an elegant twist on a classic dish.
What can you say about potato salad?
Other than that it’s DELICIOUS.
I’ve mentioned before how much I love potato dishes. Probably all of them.
And my Vegan Potato Salad with Creamy Vinaigrette is definitely a new favorite.
This vegan potato salad is a bit different than the traditional potato salad most of us think of. You know the one, with the thick, mayonnaise base.
Though I do use Vegenaise (or mayonnaise if you’re not keeping this vegan) in the creamy vinaigrette, it’s there to do just that: make the vinaigrette creamy. Vegenaise/mayonnaise is not a flavor in this potato salad. It’s the red wine vinegar, garlic, and fresh rosemary that take center stage. And in my book, when combined with the potatoes, it’s a match made in heaven.
It’s easy to make this potato salad a complete meal: just serve with my easy pan-fried chickpeas (recipe below) and some veggies.
Sautéed green beans or fresh arugula are great choices. I’ve served my vegan potato salad and chickpeas with green beans, and I’ve served them with arugula. And I honestly couldn’t choose a favorite between the two. Either veggie is a delicious, healthy way to round out this incredibly easy and filling meal.
Well, again, what can you say about potato salad?
Oh yeah, it’s delicious.
So I’ll leave you with that!
I toss a little bit of nutritional yeast in my chickpeas before pan-frying. It adds a (vegan) cheesy, nutty flavor and helps the chickpeas brown more and get a bit of a crispy skin.
And then there’s the fact that there’s 8 grams of protein in a quarter cup. !!! So here, even just using 2 Tbsp, you’re adding 4 grams of protein to the chickpeas. Up the protein and flavor of countless dishes, like scrambled eggs/tofu scramble, quinoa, or pasta and pasta sauce, by adding a bit of nutritional yeast.
The nutritional yeast is optional in my chickpea recipe, but who wouldn’t want a little bit more protein and cheesy-crispiness??? You can find my favorite nutritional yeast here on Amazon [ aff. link].
This Post Has 4 Comments
I don’t like those potato (and pasta) salads drenched in a ton of mayo dressing, so this light version looks and sounds wonderful to me! And with the addition of chickpeas and robust arugula, that’s really a nice and hearty salad.
Thanks so much Ben! Oh, I completely agree, potato salads can be so overwhelmed by mayo that you don’t get to enjoy any of the other flavors. I definitely prefer a lighter vinaigrette. 😋
What a fun recipe, Shannon! I grew up on the ‘classic’ potato salad with mayo, and I still love that version – as long as the mayo is fairly light. However, we’ve discovered some really tasty versions of potato salads over the years, and this one definitely makes the list! The flavor profile sounds so bright and tasty – perfect for this time of the year when all I can do is dream of being back outdoors again one day!
Thanks David! I completely agree, so many memories associated with classic potato salad. I still enjoy it, like you say, as long as the mayo is not too overpowering! And definitely! This potato salad is perfect with spring just around the corner.