Vegan Potato Salad with celery, red onion and carrot spread between two pieces of bread to make a convenient lunch that you can bring on the go!
Before we jump to the recipe, I just have a little story in regards to potato salad that I wanted to share.
As some of you know, I’m a competitive cheerleader and I would often travel to different cities to compete against other teams. Last year, my team and I went to Dallas, Texas to attend the largest cheer competition in the world. What we placed at the comp doesn’t matter. After the competition was over, our team went to this meat-heavy restaurant for dinner. At first I was disappointed, because “what could I possibly eat here”? But like most vegans and vegetarians have had to do, my mom and I made a meal out of the cold appetizers available. For some reason, when it came time for my mom and I to order, they had ran out of many of the appetizers, so we had no choice but to go with… potato salad.
Though the thought of that potato salad brings back disappointing memories, my mom and I were grateful that we had anything to eat at all. For a long time I was skeptical towards potato salad, but I think it’s just the memory associated with potato salad that clouded my judgement against it.
As I was researching recipes I could develop for the summer, I came across the idea of making vegan potato salad sandwich, so I tried it out and I absolutely loved it. I never thought of making vegan potato salad until now, and now I’m just thinking back to all those times I couldn’t think of a convenient and filling lunch, when I could’ve made these potato salad sandwiches to bring on the go. Anyways, that’s my story for this recipe. Read on to see how I made these delicious Creamy Vegan Potato Salad Sandwiches!
Ingredients
- red potato, unpeeled (leaving on the skin for texture!)
- celery
- red onion
- carrot
- olive oil
- vegan mayonnaise ( I use Hellmann’s)
- dijon mustard
- lemon juice
- paprika (can be smoked or unsmoked)
- green onion
- Your choice of bread (I like to use multigrain)
Check out some of the recipes in my vegan summer recipes collection:
- Fruits and Nuts Salad with fresh mint and lime juice
- Peaches & Cream Sorbet
- BBQ Pulled Jackfruit Tacos with creamy purple slaw and mango salsa
- Skewered Veggies with buttery lemon rice
Steps to making these sandwiches
- Cook the potato in boiling water
- Drain the potato and drizzle with olive oil
- Combine the sauce ingredients
- Add the veggies and pour in the sauce
- Mix gently
- Cool the potato salad in the refrigerator for at least 1hr
- Spread the potato salad on your choice of bread and serve cold
Tips and notes
- If you want to eat just the potato salad without making it into a sandwich, you can just omit the bread. You also won’t have to lightly mash the potato salad since you’re not spreading it onto bread. You’ll still need to refrigerate until cold.
- Cut all the veggies uniformly so that they’re all approximatively the same size.
- It is recommended that you cool the cooked potato slightly before mixing in the other ingredients, so if you have a window you can put the bowl of potato next to, it may help speed up the cooling process.
As I mentioned a million times in this blog, these potato salad sandwiches are so convenient and can be meal prepped a day in advance. I love the addition of the selected veggies to add a crunchy texture in the salad. You know this will be my go-to on-the-go meal from now on!
Creamy Vegan Potato Salad Sandwich
Ingredients
- 6 small red potatoes, scrubbed and cube, (leave the skin)
- 1 tbsp olive oil
- 1 stalk celery, diced, (about ¼ cup)
- ¼ small red onion, (about ¼ cup)
- 1 small carrot, diced, (about ¼ cup)
- 1 sprig green onion, chopped
Mayo sauce blend
- ½ cup vegan mayonnaise
- ½ tbsp lemon juice
- ½ tbsp dijon mustard
- ¼ tsp paprika
Other
- 8 slices thick bread of your choice
- Salt and pepper to taste
Instructions
- Bring water to a boil in a large pot. Add the the cubed potatoes and cook for 15-20mins on high heat. Drain cooked potato and put them in a large bowl. Drizzle with olive oil and set aside to cool.
- In a small bowl, combine the vegan mayonnaise, lemon juice, dijon mustard and paprika.
- Add the celery, onion and carrot into the large bowl with the potatoes and gentilly mix.
- Pour in the mayo sauce and toss to combine. You can lightly mash the potatoes for easier spreading later on. Add salt and pepper to taste.
- Cover and chill the potato salad in the refridgerator for at least 1hr.
- Once the potato salad is completely cold, you can assemble the sandwiches. Optionally, you can toast the bread prior to spreading on the potato salad.
- Serve sandwiches cold!
Notes
- The potato salad can be kept in the fridge for up to 5 days.
- Do not reheat the potato salad- keep it cold for freshness!
- You can decide how big of cubes you would like to cut the potatoes, but the larger you cut, the more difficult it’ll be to spread them on the bread.
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