potato salad and beans

potato salad and beans

Vegan Potato Salad and Beans Recipe

This vegan potato salad and beans recipe is a delicious and flavorful side dish that’s perfect for summer picnics. It’s easy to make, and it’s packed with plant-based protein, thanks to the addition of beans. The potatoes and beans are tossed in a creamy, vegan mayonnaise-based dressing, and finished off with crunchy celery and fresh herbs for a bright, healthy flavor.


  • 4 medium potatoes, peeled and cubed
  • 1 can of beans (such as chickpeas, black beans, or kidney beans), drained and rinsed
  • 1/2 cup vegan mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 stalks celery, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons fresh chives, finely chopped


1. Bring a large pot of salted water to a boil. Add the potatoes and cook for about 10 minutes, or until they are just tender. Drain and rinse with cold water.

2. In a large bowl, combine the cooked potatoes, beans, mayonnaise, vinegar, mustard, garlic powder, salt, and pepper. Stir until everything is evenly coated.

3. Add the celery, parsley, and chives. Stir to combine. Taste and adjust seasonings, if desired.

4. Serve the potato salad and beans at room temperature, or chill in the refrigerator for up to 3 days. Enjoy!

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