This easy creamy BBQ potato salad recipe is like a mouthful of summer sunshine. Featuring juicy tomatoes, tender potatoes, sweet peas, and protein-rich chickpeas, packed full of fragrance thanks to the aromatic thyme and oregano and speckled with salty capers. Not to mention the mouthwatering creamy homemade dressing that brings it all together. Eat this bowl of deliciousness hot or cold, as a side dish or as a healthy lunch.
Course Salad
Cuisine American
Keyword vegan, vegetarian
Prep Time 10 minutesminutes
Servings 4- 6 people
Author Simone - Munchyesta.com
Ingredients
6mediumWhite Potatoes or Yukon Goldaround 3 lbs. cooked
1cupPeas
115oz canChickpeasRinsed and drained
1cupCherry Tomatoes (or small tomatoes)
2tbspCapersChopped
1cupVegan Mayonnaiseor regular, if you prefer
½tbspSmoked Paprika
2tspDried Oregano
½tspSaltmore to taste
½tspGround Pepper
2-3tbspChopped Chives
1handfulFresh BasilChopped
Instructions
Making the dressing
In a small bowl, mix mayonnaise, salt, pepper, fresh chives, and smoked paprika. Set aside.
Making the potato salad
Cut the potatoes into dice and pour them into a large salad bowl. Slice or dice the tomatoes as you prefer and add them to the bowl.
Next, add chickpeas, chopped capers, and dried oregano and gently toss to combine everything.Pour the dressing on top and mix to combine everything. Finally, add more salt if needed and garnish with fresh basil. Serve and enjoy.