Vegan Potato Salad

September 22, 2017

I don’t really like potatoes much.

They’ve always seemed devoid of flavor and lacking in nutritive density.

And yet you can get them at Farmer’s Markets all across the country, basically year round.

Every year, I have an abundance of potatoes in my CSA that I don’t know what to do with. More often than I’d like to admit, I’ve had to toss out potatoes that have started to regrow themselves or gone moldy.

This year, I vowed to change that. So far I’ve used potatoes in mac n’ cheese and potato and leek soup and I’ve even made stubby little baked potato fries. None of these make my mouth water, though. In fact, I mostly make them for my husband and kids who seem to love the blandness of potatoes.

Recently I discovered a vegan potato salad recipe, courtesy of The Simple Veganista. Her version is Curried Potato and Chickpea Salad. I thought i’d give it a whirl. The curry was a little too intense for me, so I modified her recipe and came up with my own Creamy Potato and Chickpea Salad that I actually enjoy eating. Add a little sauteed kale and it’s a perfect meal!

I might even be drooling as I think about it.

Makes 4 servings (I usually halve this recipe and make just enough for one meal)


2lbs yukon gold potatoes (any white potato will do), cut into 1-inch chunks

1 cup carrots, shredded

1 cup green cabbage, sliced thinly or shredded

1 14oz can or 1.5 cups of cooked chickpeas

cilantro leaves (optional, but really worth it to add)

Tahini Dressing~

5 Tbs Tahini

5 Tbs Water (or more as needed)

2 Tbs Nutritional Yeast

2 Tbs Lemon juice

1 scant Tbs maple syrup

1 tsp soy sauce

2 tsp paprika

dash of salt

Sauteed Kale~

1 bunch of kale torn into bite size pieces

1 Tbs coconut oil

dash of salt for flavor


Preheat oven to 400 degrees. Coat your potatoes with a little oil and salt, then place in the oven to bake for 20 minutes. They should be slightly golden on one side and soft in the center. Remove from heat when done and set aside.

In the meantime, combine the chickpeas, carrots, and cabbage. Make your dressing.

While you’re still waiting for those potatoes to cook and cool, make your kale. Heat the oil in a large saucepan or cast iron pan. Add in the kale and salt. Cook until bright green and wilted. Remove from heat.

When potatoes are ready, add to the chickpeas, carrots, and cabbage. Stir in the dressing. Combine well to make sure it’s evenly spread throughout and every inch of potato is covered.

Add the cilantro on top for bonus flavor.

Divide into as many bowls as you have people, add the kale on the side, and eat it up!

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