Vegan Potato Salad with Beans

This protein-packed vegan potato salad is made with beans and roasted potatoes that are golden and crispy on the outside and delectably soft on the inside. Served with Creamy Dijon Tahini dressing. For more information on how to build a balanced vegan salad, click here.


clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Vegan Potato Salad with Beans

Vegan Potato Salad with Beans


This protein-packed vegan salad is made with roasted potatoes that are golden and crispy on the outside and delectably soft on the inside. Served with Creamy Dijon Tahini dressing. (Oil-free option)


  • 12 ounces baby yellow potatoes
  • 1 tablespoon olive oil or balsamic vinegar
  • 1 tablespoon chopped fresh rosemary leaves
  • Salt to taste
  • ½ medium red onion
  • ¼ cup plus 2 tablespoons vegan mayonnaise
  • 2 tablespoons plus 1 teaspoon Dijon mustard
  • 2 teaspoons tahini
  • 2 teaspoons maple syrup
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh dill
  • 1 15-ounce can beans, drained, and rinsed
  • 1 ½ cups chopped cucumber (about ¾-inch pieces)
  • Freshly ground black pepper to taste


  1. Preheat the oven to 425ºF (220ºC). Line a medium baking sheet with a silicone mat or use a non-stick sheet.
  2. Prepare the potatoes: Toss the potatoes with olive oil, and rosemary until fully coated. Season with salt. Transfer to the baking sheet and place in a single layer so they are not touching. Roast for about 25 minutes, or until golden brown.
  3. Prepare the red onion: Meanwhile, slice the red onion into two and place in a small bowl with enough water to cover.
  4. Make the dressing: In a medium bowl, mix the mayonnaise, Dijon, tahini, maple syrup, lemon juice, lemon zest, and dill. Set aside.
  5. Chop the onion: Once the potatoes are done roasting, remove the red onion from the water and finely chop.
  6. Mix the salad: Transfer the beans, cucumber, potatoes, onion, and dressing to a large bowl. Mix to combine until coated with the dressing. Add salt and pepper to taste.


For oil-free: substitute the olive oil for balsamic vinegar.

This salad can be refrigerated and enjoyed cold. 

Find more of Nisha’s recipes on her website, Cooking for Peanuts.


Vegan Potato Salad with Beans

If you loved this Vegan Potato Salad with Beans, you might also like…

Why Potatoes Get a Bad Rap – and How They Can Be Part of a Healthy Diet

Chickpea & Brussels Vegan Caesar Salad

Roasted Vegetable Pasta Salad

Vegan Tortellini & Chickpea Kale Salad

Roasted Chickpea & Veggie Bowl



Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Vegan Enchiladas Verdes

Food Stories is a column in which Best of...

BIPOC Portraits: Healthy Simple Yum (An Interview with Anna Rios)

BIPOC Portraits is a series in which Best of...

Vegan Saffron & Butternut Squash Pasta with Fried Mint & Pine Nuts

All About the Veg! is a bi-weekly recipe column...

Click here to view all of our latest recipes and articles.