Vegan Potato and Bean Salad with Avocado Jalapeño Dressing

Regular potato salad can be a mess of refined oils and so-so nutrition but has the potential to be so much better. Using the wrong types of potatoes, using cheap oils, or skipping on crisp seasonal veggies can make all the difference between an average dish and a mind-blowing one. 

This Vegan Potato and Bean Salad with Avocado Jalapeño Dressing is everything you love about this traditional favorite of family dinners and get-togethers, with the added benefits of protein-rich beans, the flavors of garlic, jalapeño peppers, and the creaminess of avocado.

The Main Stars of the Vegan Potato and Bean Salad

Baby potatoes: Baby potatoes are one of the keys to this vegan potato and bean salad because they barely need any cutting or trimming to be a perfect size. But most importantly, they are generally lower in starch and will hold up beautifully as they cook instead of falling apart as some mature potatoes might. 

Beans: In my Vegan Potato and Bean Salad with Avocado and Jalapeño Dressing, I like to use both green beans and white cannellini beans. Cannellini beans are rich in protein and contain about 25 grams per can.

Green beans have been shown to help with anemia potentially, something female runners need to watch out for in general. Green beans are also rich in vitamins and minerals and are thought to have anti-inflammatory properties. 

A Creamy And Spicy Avocado Jalapeno Dressing 

While you could change up the vegan potato and bean salad ingredients and use regular mayo, there’s no need to, thanks to the big variety of high-quality vegan mayonnaise that is offered in grocery stores nowadays. Here’s a breakdown of some of the best ones:

Paleo mayonnaise: While some Paleo mayo list eggs and other non-vegan ingredients, there are also brands that are completely plant-based and still don’t use refined oils like canola, preferring alternatives like avocado oil. 

Aquafaba mayonnaise: If you’ve ever drained a can of chickpeas or white beans, you’ve seen aquafaba, which is essentially the liquid that beans are cooked in. As it turns out, you can whip it up into anything from marshmallow cream to creamy dressings like mayonnaise.

Make your own: Making your own vegan mayonnaise at home is easy, and you’ll know exactly what goes in it. All you will need is aquafaba, oil, vinegar, and some flavorings. Or, look for recipes using soy milk for an equally easy and tasty alternative.

How to Plan Your Vegan Potato and Bean Salad

This vegan potato and bean salad is fairly straightforward but includes a few steps. Because you can serve it warm, one way to speed things up is to prep all the roasting ingredients, so you just have to pop them into the oven while you mingle with your guests or relax after a long day at work. The dressing can be made the day before and kept in a closed container. You can even make extra and use it to dip veggies in!

Love this vegan potato and bean salad? You will want to try my Healthy White Bean Summer Salad which also features delectable white beans.

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