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Curried Potato Salad

Curried Potato Salad with protein-rich chickpeas is full of delicious curry flavor and so easy to make – it’s a great vegan side dish that can be eaten as a meal!

side angle view of vegan curried potato salad in a bowl.

Ready for another potato salad recipe!

You may already be familiar with this Fresh Herb Potato Salad, German Potato Salad with Dill, Creamy Dill Potato Salad, and Classic Vegan Potato Salad. All are delicious!

Today, I am here to inspire you with a curry spin on classic potato salad with this vegan curried chickpea potato salad that’s big on flavor, free of mayo, and whips up in about 30 minutes!

Enjoy this healthy side dish as is, or toss in some leafy greens and add a squeeze of lemon for a light lunch or dinner.

If you love potatoes and curry (and chickpeas), I think you’re going to love this creamy curried potato salad recipe!

Now without further ado, let’s get to it!

top down view of ingredients used to make curried potato salad recipe.

Ingredient Notes

In this recipe, tender potatoes are tossed with crunchy celery and carrots and tossed with delicious creamy curry dressing for a flavorful spin on traditional potato salad!

The Potatoes

  • I’ve used baby gold potatoes here, but red potatoes would work great too. They hold their shape well and won’t turn mushy when mixing. For nutrition and ease, I typically always leave the skins on but feel free to peel your potatoes if you prefer.

Curry Potato Salad Dressing

  • The dressing for this curried potato salad is a creamy combination of tahini and water, mixed with curry & onion powder, a bit of hot sauce for heat, and lemon for brightness.
  • If you prefer, you can replace the tahini mixture with vegan mayo or plain non-dairy yogurt (see notes). I love the idea of being able to change up the base of the dressing as needed.
  • The dressing can be made in advance and left to sit covered on the counter for 30 minutes or so. You can also make it the night before and store it in the refrigerator until ready to use. Either way will enhance the flavors by helping them meld together nicely.
side by side photos showing the process of making curried potato salad.

How To Make Curried Potato Salad

Making curried potato and chickpea salad is super easy and will be ready in under 30 minutes.

  • Dice the potatoes into 3/4 inch cubes and cook until al dente.
  • Make the dressing – be sure to make this first so it has a chance to let the flavors meld and soften.
  • Prep the veggies – try to keep them uniform.

Once everything is prepped (as shown above), it’s time to put it all together!

top down view of curried potato salad dressing being poured overtop potato salad ingredients.
  • In a large bowl (or pot you cooked the potatoes in), combine the potatoes with the chickpeas, carrots, celery, onions, cilantro, and dressing (shown above), and give a good toss.
  • Season with salt & pepper to taste.

And voila, you have a delicious curried potato and chickpea salad (shown below)!

Enjoy right away, or let chill in the refrigerator for about an hour before serving.

Salad Tips

  • Add green peas. In place of chickpeas, try adding frozen peas. They will thaw quickly if you add them to the pot with the warm, drained potatoes.
  • Add raisins. Toss in a handful of regular or jumbo raisins for a little sweetness. It’ll pair well with the curry flavors!
  • Make it ahead. This curried potato salad can be made ahead and chilled until ready to serve. It tastes better after a few hours of making it anyway!
  • Why add chickpeas to potato salad? Adding chickpeas is especially beneficial for those who worry about getting enough protein in their vegan, plant-based diet. This recipe helps fill the protein gap, creating a more well-rounded potato salad dish. This way, everyone is happy. But of course, if you don’t care for chickpeas, by all means, omit them, and you’ll be happy too!
  • Need a tahini substitute? Replace the tahini and water with 3/4 cup homemade vegan mayo, or store-bought. You may also consider using 3/4 cup plain non-dairy yogurt instead.

top down view of freshly made vegan curried potato salad in a large bowl with items surrounding.

How To Store Curry Potato Salad

  • Refrigerator: Leftovers can be stored in the refrigerator in airtight containers for up to 4 – 5 days.
  • Can you freeze curry potato salad? Although you can, it’s generally not recommended to freeze potato salad as it may become mushy and unpleasant once thawed.

Serving Suggestions

  • Serve at room temperature or chilled.
  • I’ve been loving this with a handful of fresh leafy greens mixed in for a light lunch or dinner.

I would love to know what you’ve paired it with!

However you serve it, enjoy!

head on view of healthy curried potato salad in a small white bowl with items surrounding.

More Vegan Side Dish Recipes!

If you try this curry potato salad recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Healthy and colorful, this vegan curry potato salad with chickpeas makes a delicious side or can be served as a main meal with leafy greens.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: Serves 6
  • Category: Side, Salad
  • Method: boil, mix
  • Diet: Vegan


Units Scale
  • 2 lbs. baby potatoes (I used yukon gold), cut into 3/4 – 1 inch pieces
  • 3/4 cup carrots, shredded or chopped small
  • 1/2 cup celery, thinly sliced (some leaves ok too)
  • 1/2 cup green onions, thinly sliced
  • 1 can (14 oz.) chickpeas, drained and rinsed
  • 1/4 cup chopped cilantro
  • mineral salt & fresh cracked pepper, to taste
  • chopped chives, to garnish (optional)

Curry Tahini Dressing

  • 5 tablespoons tahini (+ 5 tablespoons water, + more as needed)
  • juice from 1 lemon (about 2 tablespoons)
  • 2 teaspoons curry powder
  • 12 teaspoons hot sauce (I used sriracha) or 1/4 – 1/2 teaspoon cayenne or hot paprika powder
  • 1/2 teaspoon onion powder
  • pinch of salt


Potatoes: Place potatoes into a medium/large pot, fill pot with water, covering potatoes with at least 1 inch of water, add a generous pinch of salt. Bring to a boil, turn heat to medium-low, place lid slightly askew, and cook potatoes in gently boiling water for about 10 minutes. Potatoes should be al dente. Drain, and set aside and let cool a bit.

Dressing: In a small bowl, combine the tahini and water, mix well. Add the lemon juice, curry, hot sauce, onion powder and salt, mix well to combine. Add a tad more water as needed to create desired consistency. You don’t want the dressing to be too thick (I ended up using about 2 tablespoons extra). Use your best judgement. (If using vegan mayo as per the notes, simply combine everything at once and mix well.) Taste for seasoning. Makes about 3/4 cup.

Salad: In a large bowl, add potatoes, celery, carrots, green onions, chickpeas, and cilantro. Top with dressing, and gently toss to combine. Season with salt and pepper to taste.

Serve: Serve chilled, at room temp, even warm is ok too. Top with chopped chives or sliced green onions. Garnish with more freshly chopped cilantro if you like.

Store: Leftovers can be kept in the refrigerator in a covered container for up to 4 – 5 days.

Serves 6 – 8


Replace the tahini and water with 3/4 cup homemade vegan mayo, or store-bought. You may also consider using 3/4 cup plain non-dairy yogurt instead.

The potatoes can be prepared with or without the skin. I prefer to have the skin on, plus it adds nutritional value.

If you don’t care for chickpeas, replace them with 2 – 3 tablespoons of chopped cashews. They will add protein and texture.

Nutritional values are estimates only. See our full nutrition disclosure here.

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  1. Picture this:
    You hate potato salad. It’s been at every get together, event, and barbeque and hailed as a staple of potluck foods, but something about the mustard-mayo goop is repulsive. It’s cold, flavorless, and a waste of what could be a delicious potato experience. This kind of hatred for potato salad goes far back beyond vegan and vegetarian days, with a fervency that cannot be squashed.
    But now, it’s a late evening, you’re hungry and watching your wallet, and you have a 5 lb bag of potatoes to get through (red to be exact) with a bunch of random pantry ingredients. What to do? Perhaps peruse one of your favorite recipe websites and find, oh what’s this?, a potato recipe that you have all the ingredients to. And as much as you know you hate potato salad, you trust the simple veganista more. And you know what? She’s right. It’s delicious.
    Make this potato salad. Change your life.

    1. Julie | The Simple Veganista says:

      The best comment ever! Thanks for sharing, Austin!

  2. Delicious. Delicious. Delicious! :)

  3. Made as directed and it was so good! This is def a new favorite!

  4. Was looking for a different spin on potato salad and this was perfect! Thanks for the reicipe.

  5. A lovely recipe that I enjoyed making. I followed the recipe exactly except for the onions as they give me indigestion. It’s already delicious and I’m sure it will be even better tomorrow. This recipe is a keeper.

  6. Just made this for my non vegan family members! They couldn’t believe it was vegan. Going to have to double it next time! I made it with half veganaise and half tahini.

  7. Marta Fainberg says:

    I think a grain,:rice or quinoa, added to the salad instead of potatoes would result in a complete protein and be more nutritious
    but still as tasty.

    1. Julie | The Simple Veganista says:

      I agree, quinoa would be delicious (and my preferred choice), but then it wouldn’t be potato salad. :)

      1. I did this with sweet potatoes as they are lower in sugar than regular potatoes and it was delishes

        1. Julie | The Simple Veganista says:

          I love the idea of using sweet potatoes! Maybe that will be a new spin on this one in the future. Thanks for the inspiration! Cheers :)

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