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Potato Salad Sandwich (Protein-rich)
Sandwiches
Ingredients:
- 225 g (½ lb) Yukon gold or red potatoes (about 2 small), diced
- 120 g (½ cup) canned chickpeas, rinsed and lightly mashed
- 1 stalk celery, finely chopped
- 2 tbsp red onion or green onion, finely chopped
- 1 tbsp chopped fresh dill or parsley
- 2 tbsp vegan mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar or lemon juice
- pinch of garlic powder
- salt and black pepper to taste
- your favorite bread
Equipments:
- Medium pot
- Fork (for mashing chickpeas)
- Large mixing bowl
- Knife and cutting board
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Nutrition:
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Instructions:
- Cook the Potatoes
Place diced potatoes in a pot, cover with salted water, and boil for 10–12 minutes until just fork-tender. Drain and cool completely. - Make the Filling
In a mixing bowl, combine ½ cup lightly mashed chickpeas, cooled potatoes, 1 stalk chopped celery, 2 tbsp red or green onion, and 1 tbsp fresh dill or parsley. Stir in 2 tbsp vegan mayo, 1 tsp Dijon mustard, 1 tsp apple cider vinegar or lemon juice, a pinch of garlic powder, and salt and pepper to taste. - Assemble
Toast bread if desired. Spread the salad filling evenly on two slices and close with remaining slices. - Serve
Slice and serve immediately, or refrigerate for 30 minutes for a firmer texture.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
- Let the potatoes cool completely before mixing — warm potatoes will make the mayo oily and the filling runny.
- Lightly mash the chickpeas (not fully) — some texture is what makes the filling satisfying.
Storage:
- Store filling in the fridge for up to 3 days. Assemble sandwiches just before eating to prevent soggy bread.
Swaps:
- Use tahini or avocado instead of vegan mayo for a different creamy base.
- Add pickles, capers, or sun-dried tomatoes for extra punch.
Tips:
- Great for meal prep — make a double batch of filling and store it for lunches all week.
Potato Salad Sandwich (Protein-rich)
2 Sandwiches
Prep 10 min
Cook 10 min
Ingredients:
- 225 g (½ lb) Yukon gold or red potatoes (about 2 small), diced
- 120 g (½ cup) canned chickpeas, rinsed and lightly mashed
- 1 stalk celery, finely chopped
- 2 tbsp red onion or green onion, finely chopped
- 1 tbsp chopped fresh dill or parsley
- 2 tbsp vegan mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar or lemon juice
- pinch of garlic powder
- salt and black pepper to taste
- your favorite bread
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Instructions:
- Cook the Potatoes
Place diced potatoes in a pot, cover with salted water, and boil for 10–12 minutes until just fork-tender. Drain and cool completely. - Make the Filling
In a mixing bowl, combine ½ cup lightly mashed chickpeas, cooled potatoes, 1 stalk chopped celery, 2 tbsp red or green onion, and 1 tbsp fresh dill or parsley. Stir in 2 tbsp vegan mayo, 1 tsp Dijon mustard, 1 tsp apple cider vinegar or lemon juice, a pinch of garlic powder, and salt and pepper to taste. - Assemble
Toast bread if desired. Spread the salad filling evenly on two slices and close with remaining slices. - Serve
Slice and serve immediately, or refrigerate for 30 minutes for a firmer texture.
