Healthy Vegan Potato Salad (No Mayo!)
Bring this mayo-free potato salad to a cookout or a family gathering and everyone will be asking for the recipe.
Servings 6
Cost $8.50
Equipment
Ingredients
- 7 red skin potatoes medium sized, quartered
- 2 avocados ripe
- 2 tablespoon yellow mustard
- 1 cup cucumber diced, optional
- ¾ cup red onion diced
- ½ cup celery diced, optional
- ½ cup fresh dill chopped
- 1 teaspoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cut and quarter the red skin potatoes (or cut into 6 pieces if they're larger). Bring a pot of water to a boil.
- Boil potatoes for 10 minutes or until tender. Make sure your forks easily pierces the potato. Strain and allow the potatoes to cool for 10 minutes.
- In a large mixing bowl, mash the avocado first. Add the mustard, apple cider vinegar, lemon, salt and pepper. Mix until smooth and completely combined.
- Add the dill, cucumber, red onion, celery and cooled potatoes into the bowl. Stir with a spoon or spatula and fold gently. Combine and stir until the potatoes + veggies are evenly coated in the sauce.
- Serve and enjoy!
Notes
Be sure your potatoes are completely cooked and soft by testing with a fork. The fork should easily pierce the potato.
You can chop and mash some of the potatoes or leave them all whole, depending on the size of your potatoes and how cooked they are.
Serve this potato salad day-of as it does not keep well in the fridge due to the avocado oxidation process.
If you do enjoy mayo in your potato salad, feel free to add a scoop or two of vegan mayo into this for extra creaminess and flavor.
