A few weeks ago I decided to whip up a batch of potato salad using avocado instead of mayonnaise. I had never tasted a potato salad with avocado before but since my love for avocado is fierce, I decided to give it a try. Replacing the mayonnaise with creamy avocado transforms a normally unhealthy dish into one that you can feel good about thanks to the healthy fats in avocado. Bonus points, this side dish is vegan which means you now have something fab to serve your non-meat eating friends. This dish comes together really quickly once you boil and cool the potatoes. My recommendation is to boil and cool the potatoes ahead of time, even the night before and store them in the fridge inside an airtight container. Whip up the avocado sauce right before you plan on serving. Toss everything together, sit back and wait for people to ask you for the recipe. It’s that simple.
Variation Alert! Since making this recipe I’ve played around with another version using guacamole as the dressing.It came out amazing if I do say so myself. All you need to do for this is to leave out the scallions and celery and add in chopped red onion, chopped tomatoes and cilantro and you have yourself a slamming’ Guacamole Potato Salad.
Avocado Potato Salad {Vegan Recipe}
Serves 4
1 1/2 lbs. small Yukon gold potatoes, cut into halves
2 ripe avocados, chilled
1 clove garlic
Juice of one lemon
1/4 teaspoon salt, or to taste
black pepper, to taste
1/3 cup olive oil
1 stalk celery, finely chopped
1-2 large scallions
Directions:
- Place potatoes inside a large pot of cold water. Bring the water to a boil over high heat, then cook potatoes until they are just fork-tender, approximately 10 minutes. Do not overcook!
- Once potatoes are cooked, drain them and place them back inside the hot pot. This trick will help your potatoes dry out a bit and make it so your potato salad isn’t watery.
- In a blender or food processor, combine the avocado, lemon juice, salt and pepper. Turn on the blender/processor and with the motor running, stream in olive oil. Keep blending until mixture is smooth and creamy.
- Place cooled potatoes into a large bowl and toss with avocado sauce, celery and top with scallions. Serve immediately.
