100% plant-based potato salad made with healthier ingredients. This recipe calls for avocado instead of mayonaise and it's absolutely delicious.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Ingredients
7medium red skin potatoes quartered
2avocados
2tbspyellow mustard
1cupdiced cucumber
3/4cupdiced red onion
1/2cupdiced celeryoptional
1/2cupfresh dill chopped
1tsp apple cider vinegar
1tbsplemon juice
1tspsalt
1/4tspblack 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
Best served the day of! Does not keep well in the fridge.