This potato salad is made with simple, wholesome ingredients. It’s filling and absolutely delicious! A great plant-based salad that everyone is going to love.
I usually serve it as a side dish, but it can also be a satisfying main thanks to nourishing ingredients like potatoes, chickpeas and avocados. And it’s a recipe you can make all year round. It’s fresh enough for warm summer days, but hearty enough to enjoy during the colder months.
Meal prep this vegan potato salad so you can have a healthy side of veggies with your meals; it will stay fresh for 2-3 days in an air-tight container in the fridge. Or bring this secretly healthy salad to your next dinner party. Potato salads are always a hit with family and friends (vegan or not)! And I love fuss-free recipes that everyone can enjoy!
I used romano beans (also known as Italian flat beans), but I think traditional green beans will work just fine. And instead of using mayo, like most traditional potato salads do, I made a beautiful vinaigrette that pairs incredibly well with all these vegetables and the fresh dill. You won’t miss the mayo, avocados already add creaminess to this salad.
If you enjoyed this potato salad, you might also love my Favorite Potato Salad.
Feel like giving this potato salad recipe salad a try? If you do, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!
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