Potato Salad Sandwich (protein-rich)
Sandwiches
What You’ll Need:
🥔 1/2 pound (about 2 small) Yukon gold or red potatoes, diced
🫘 1/2 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 your to taste
🥖 your favorite bread
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- 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.
- Make the Filling: In a mixing bowl, combine chickpeas, cooled potatoes, celery, onion, and dill or parsley,
Stir in vegan mayo, Dijon mustard, vinegar or lemon juice, garlic powder, salt, and pepper. Mix to combine. - Assemble the Sandwiches: Toast bread if desired. Layer the salad filling evenly on two slices, top with veggies if using, and close with the remaining slices.
- Serve: Slice and serve immediately, or chill in the fridge for 30 minutes for a firmer texture.
Substituttions
Potato Salad Sandwich (protein-rich)
Ingredients:
🥔 1/2 pound (about 2 small) Yukon gold or red potatoes, diced
🫘 1/2 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 your to taste
🥖 your favorite bread
Features:
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.
- Make the Filling: In a mixing bowl, combine chickpeas, cooled potatoes, celery, onion, and dill or parsley,
Stir in vegan mayo, Dijon mustard, vinegar or lemon juice, garlic powder, salt, and pepper. Mix to combine. - Assemble the Sandwiches: Toast bread if desired. Layer the salad filling evenly on two slices, top with veggies if using, and close with the remaining slices.
- Serve: Slice and serve immediately, or chill in the fridge for 30 minutes for a firmer texture.
