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.
Ready for another potato salad recipe!
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!
Inspired by a recipe from Cooking Light, I didn’t change it up too much, and the only significant difference is that I used a tahini based dressing, instead of yogurt.
Enjoy this healthy side dish as is, or toss in some leafy greens and add a squeeze of lemon over the top 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!
Ingredients + Variations
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!
- 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.
- It 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.
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!
- 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), 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.
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.
- 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!
More Vegan Side Dish Recipes
- Creamy Chickpea & Potato Salad
- Classic Vegan Coleslaw
- Healthy Baked Beans
- Summer Cherry-Berry Fruit Salad
- Quick & Easy Vegan Pasta Salad
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.Print
CURRY POTATO SALAD
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.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: Serves 6 1x
- Category: Side, Salad
- Method: boil, mix
- Diet: Vegan
- 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
- 1 – 2 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 such as Just Mayo Plain or Veganaise Grapeseed Oil Mayo. 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 with 2 – 3 tablespoons chopped cashews (as per the original recipe). They will add protein and texture.
Nutritional values are estimates only. See our full nutrition disclosure here.