Sometimes you get a craving for a creamy salad, especially potato salad – but how do you make it creamy and whole food based at the same time? Simple! I switch out the vegan mayo (not a condiment I use in my kitchen!) and substitute a fresh ripe avocado and mash it up and season my vegan potato salad it just like I would any other.
Except that my version is ultimately tastier than what you’re probably used to. I like to give it more kick and I up the seasonings in it so it’s truly a dish you can enjoy on it’s own or pair with a light soup or wrap. This recipe is also oil free, soy free, gluten free and nut free as well so it’s great for allergy friendly households.
So get ready to try the best plant based potato salad you’ve never had! And please tell me how much you enjoyed it once you have 🙂
Vegan Avocado Dill Potato Salad
Serves 4-6 side servings
Ingredients:
2 lbs/908 g small baby red skinned potatoes (or other potato of choice)
3 stalks celery, trimmed and sliced
1/2 white onion sliced and diced
1 Large ripe avocado (should be soft and give to pressure)
2 tsp lemon juice
1 1/2 tsp honey, maple syrup or liquid sweetener *optional to balance the acidity in the lemon and spiciness in the mustard
1 tbsp dijon mustard
1/4 tsp smoked paprika
1/2 teaspoon herbamare or salt *or to taste as desired
Freshly ground black pepper to taste
1/3 cup dill, packed and then chopped
1/2 bunch green onions/spring onions, sliced (top green parts only)
Directions:
1. Wash potatoes and cut out any bad spots or eyes.
2. Steam, or pressure cook the potatoes gently until they are just fork tender through the centre, but al dente. Immediately run the potatoes under cold water to prevent from cooking further.
3. For best results, refrigerate cooked potatoes for about an hour until cool. (This ensures they don’t fall apart when slicing)
4. Quarter the potatoes and peel if desired.
5. Peel and mash the avocado in a small bowl. Add lemon juice, and seasonings (except fresh herbs) and stir into avocado to create a dressing.
6. Turn potatoes into a large bowl. Add the fresh herbs and avocado dressing. Toss gently until everything is coated. Taste test and adjust seasonings if desired.
7. Serve or refrigerate until needed. Best consumed same day, or next day (as the avocado changes color and breaks down quickly)
What’s your favorite addition to potato salad and what type of potatoes do you like to use?Â
Love your recipes!!!
They really are ‘go-to Comfort Foods’!!!!
Have you tried East Indian Black Salt?
Helps replace the ‘eggy’ flavor!
Here is my favourite potato salad
ingredients;
Potato
dill cucumbers [German style, fermented in salt]
juice of the cucumbers,
onion,
peas and corn,
carrot,
mayo homemade.
to prepare;
cook 3 or 4 medium potatoes, chop small.
In a bowl put the potatoes, add 2 T cucumber juice, plus about 3 cucumbers chopped, depending on size, and 1/2 a finely chopped onion.
Add 1 tin peas and corn, or 1/2 tin each and 1 cooked chopped carrot.
Then stir in the amount of mayo to make it moist
Hi Veronica 🙂
Looks and sounds deliscccchhh 😀 Can the dish be in the refrigirator for one day( without the avocado gets too brownish and untasty? Thank you!
Best wishes, Anastasiah
If you are refrigerating it, make only enough avocado dressing for it each day you want to eat it. If you refrigerate the whole thing the avocado can turn brown and start to separate from the rest of the dressing.
I can’t wait to try your recipes. I hope you feel better soon sweetie! I will do what I can to support you. Your sincerity and willingness to share your struggles is touching. Please keep a positive attitude and time will be on your side.
Your new friend,
John
Looks great! I can’t wait to try out the recipe. One of my favorite potato salad additions is a good quality gourmet vinegar and green onions on baby red-skinned potatoes.
What a great idea! I’m not a fan of tofu “mayonnaises”, but this sounds wonderful.
This does sound yummy. Here’s what I was doing until I found your recipe:
I take out about 1 cup of the potatoes, mash with some of the cooking water to about the consistency of mayo, add some dijon mustard and dill weed. Could add herbamare and/or other favorite spices. Lots of options!
Thanks!
You just saved me! I’m trying to make a vegan potato salad for my mom I wanted to try the avacado way however I bought an avacado that is really hard and it’s Christmas eve so no where to find new soft avacados thank you for the new .
A dear friend sent me your site. I’m so excited to find such tasty sounding recipes.
I was a vegan years ago and I’m ready to jump back into the choice. I’m heading into town right now to buy everything that I need for both of these wonderful sounding recipes. Thank you so much for being. Love and Peace, Cindy
WOW! Just WOW – I just finished making this at 6:45 AM and it was all I could do not to eat half of it. One of my favorite dishes from childhood summers was my Mother’s potato salad and I had not yet found one to satisfy me like her mayo and egg filled version. This is so great! I will be making it often. Oh and it was pretty darned easy to make as well. THANK YOU!!
I am SOOOO going to make this! I love that you’re not afraid of flavor. I can tell just by reading this recipe that it’s going to be good. That, and the fact that I’m salivating. Sometimes, I’ll follow a vegan recipe and have to add this and that to give it taste but you know how to kick in the flavor. Thanks!
Yummy. I have also used cashew pimento “cheese” sauce. However, this avocado addition is a hit as it is creamier. So good.