Creamy Potato Salad with Aquafaba Mayo and Fresh Herbs
This potato salad features a creamy, egg-free mayonnaise made from chickpea aquafaba that's just as rich and satisfying as traditional mayo. Small red potatoes are boiled until tender, then tossed with homemade aquafaba mayo, whole grain mustard, fresh scallions, and basil for a bright, flavorful side dish. The optional hard-boiled egg adds extra richness, while Hungarian paprika provides a colorful finishing touch. Perfect for picnics, barbecues, or any gathering where you want a lighter take on classic potato salad that still delivers on taste and texture.
Ingredients
- 3 tablespoons chickpea aquafaba
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon black pepper
- ⅓ teaspoon sea salt
- 1 cup safflower oilneutral oil like canola or vegetable1:1vegetariandairy-free
Use any neutral-flavored oil
- ¾ pound small red potatoes, about 5 or 6
- 1 tablespoon rice wine vinegar, seasonedwhite wine vinegar or additional apple cider vinegar1:1vegetariandairy-free
Similar acidity level
Full guide → - ½ cup chickpea aquafaba mayonnaise
- 3 tablespoons whole grain mustard
- ½ cup scallions or scapes, finely diced
- ¼ cup basil, diced
- 1 hard-boiled egg, peeled and rough chopped(optional)
- 1 teaspoon Hungarian paprika, for garnishregular paprika or smoked paprika1:1vegetariandairy-free
Adjust flavor profile slightly
Instructions
- 1
Combine aquafaba, Dijon mustard, apple cider vinegar, black pepper and sea salt in a small mason jar
- 2
Add safflower oil on top and allow to sit and separate for at least 2 minutes
- 3
Using an immersion blender placed all the way down toward the bottom of the jar, blend for 25 seconds until mayonnaise begins to fluff up and form
- 4
Slowly raise the immersion blender to the top until mixture is consistent like mayonnaise
- 5
Turn off immersion blender before removing from jar
- 6
Clean and trim potatoes, keeping skins but removing any eyes
- 7
Place potatoes in medium pot, cover with water, salt liberally and bring to a boil
- 8
Cook until fork-tender, about 15 minutes
- 9
Remove potatoes from water and set aside to cool
- 10
Drizzle cooled potatoes with rice wine vinegar
- 11
Chop cooled potatoes into 1/4-inch pieces
- 12
Combine potatoes, aquafaba mayo, whole grain mustard, scallions and basil in medium bowl and mix until combined
- 13
Fold in chopped hard-boiled egg if desired
- 14
Garnish with paprika and serve immediately
Tips
Let the oil and aquafaba mixture sit for at least 2 minutes before blending to help emulsification
Keep the immersion blender at the bottom of the jar initially to create proper mayonnaise texture
Drizzle the warm potatoes with vinegar to help them absorb flavor as they cool
Good to Know
Cover and refrigerate for up to 3 days
Can be made 1 day ahead and refrigerated
Serve immediately at room temperature or chilled
Common Mistakes
Don't remove immersion blender while running to avoid splattering
Don't skip the resting time for oil separation or mayo won't form properly
Substitutions
Use any neutral-flavored oil
Similar acidity level
Full guide →Adjust flavor profile slightly
FAQ
Can I make this without the egg?
Yes, simply omit the hard-boiled egg for a completely plant-based potato salad that's still creamy and satisfying.
What if my aquafaba mayo doesn't thicken?
Make sure to let the oil separate for 2 minutes and keep the blender at the bottom initially. Try chilling ingredients first.
How long will the aquafaba mayo keep?
Store homemade aquafaba mayo covered in the refrigerator for up to 1 week, similar to regular mayonnaise.