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Creamy Gluten-Free Vegan Potato Salad with Aquafaba Mayo

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A creamy, tangy, and satisfying potato salad made vegan and gluten-free using aquafaba mayo, perfect for summer gatherings and potlucks.

Ingredients

Scale
  • 2 pounds (900g) baby red potatoes, scrubbed and halved
  • 1/2 cup (120ml) aquafaba (liquid from canned chickpeas)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/3 cup (80ml) light olive oil or avocado oil
  • 1/4 teaspoon garlic powder or 1 clove fresh garlic, minced
  • 1/2 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons finely chopped fresh dill or 1 teaspoon dried dill
  • 2 scallions, thinly sliced
  • 1/4 cup chopped celery
  • Optional add-ins:
  • 1 tablespoon maple syrup or agave nectar
  • 1/4 cup chopped pickles or capers
  • 1/2 teaspoon smoked paprika

Instructions

  1. Place the halved baby red potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to simmer. Cook for 15-18 minutes until potatoes are fork-tender but still hold their shape. Drain and let cool completely.
  2. While potatoes cool, pour 1/2 cup aquafaba into a clean mixing bowl. Using a hand mixer or stand mixer, whip on high speed until soft peaks form (about 3-5 minutes). Slowly drizzle in the oil while continuing to whip. Once combined, mix in Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Taste and adjust seasoning.
  3. Finely chop the scallions, celery, and dill. If adding pickles or capers, chop them as well.
  4. In a large bowl, gently fold the cooled potatoes with the aquafaba mayo and chopped veggies. Be careful not to break the potatoes. Taste and adjust salt, pepper, or acidity if needed. If desired, stir in a teaspoon of maple syrup or agave nectar.
  5. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. Before serving, give it a gentle stir and sprinkle additional fresh dill or scallions on top.

Notes

Use waxy potatoes like baby red or Yukon gold to avoid mushy texture. Ensure mixing bowls and beaters are clean and dry for whipping aquafaba. Whip aquafaba until soft peaks form before slowly adding oil. Chill salad for at least 1 hour for best flavor and texture. If mayo is too thin, whip again before folding. Adjust seasoning to taste. Store leftovers in airtight container up to 3 days refrigerated.

Nutrition

Keywords: potato salad, vegan potato salad, gluten-free potato salad, aquafaba mayo, dairy-free, egg-free, summer salad, picnic recipe, vegan mayo

Find it online: https://coracooks.com/creamy-gluten-free-vegan-potato-salad-with-aquafaba-mayo-recipe/