Avocado Potato Salad Recipe Vegan and Deliciously Easy

Welcome to a fresh twist on a classic summer favorite! This Avocado Potato Salad Recipe Vegan is a creamy, flavorful, and nutrient-packed dish that will quickly become a staple in your meal rotation.

Combining the buttery richness of ripe avocados with tender, perfectly cooked potatoes, this salad offers a deliciously smooth texture without any mayonnaise or dairy. It’s not only vegan-friendly but also gluten-free and packed with healthy fats, fiber, and plant-based protein.

Whether you’re hosting a picnic, potluck, or simply craving a refreshing side dish, this salad delivers a burst of flavor and a satisfying creaminess that everyone will love. Plus, it’s incredibly easy to whip up with simple ingredients you likely already have in your kitchen.

Let’s dive into why this recipe stands out and how you can make it your own!

Why You’ll Love This Recipe

This avocado potato salad is a game-changer for several reasons. First, it swaps out traditional mayo for nutrient-rich avocado, making it healthier and free from processed ingredients.

The avocado adds a creamy texture that coats the potatoes beautifully while boosting the salad with heart-healthy fats and plenty of vitamins.

Secondly, it’s incredibly versatile and easy to customize. You can add your favorite herbs, veggies, or even a little spice to suit your taste.

It’s perfect for meal prep because it holds up well in the fridge and tastes even better the next day.

Most importantly, it appeals to vegans, vegetarians, and anyone who wants a lighter, fresher alternative to classic potato salad. If you enjoy recipes like our Half Runner Beans Recipe or want to explore other vegan delights, this avocado potato salad is a must-try.

Ingredients

• 2 pounds baby potatoes (Yukon Gold or red potatoes work great)
• 1 large ripe avocado (peeled and pitted)
• 1/4 cup fresh lemon juice (about 1 lemon)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 cloves garlic (minced)
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro or parsley
• Salt and black pepper to taste
• Optional: 1/4 teaspoon smoked paprika or chili flakes for a smoky kick
• Optional: 1/4 cup diced celery for crunch

Equipment

• Large pot for boiling potatoes
• Colander or strainer
• Mixing bowl
• Fork or potato masher
• Knife and cutting board
• Measuring spoons and cups
• Serving bowl or container

Instructions

1. Boil the potatoes: Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15-20 minutes depending on size.
2. Drain and cool: Drain the potatoes in a colander and let them cool until they’re easy to handle. You can speed this up by rinsing with cold water.
3. Prepare the avocado dressing: In a mixing bowl, mash the ripe avocado with a fork until smooth but slightly chunky. Stir in the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper. Mix thoroughly to create a creamy dressing.
4. Chop potatoes: Cut the cooled potatoes into bite-sized pieces. If you prefer a chunkier salad, keep the pieces larger; for a smoother texture, cut smaller.
5. Combine potatoes and dressing: Add the potatoes, red onion, and herbs to the avocado dressing. Gently fold everything together, ensuring the potatoes are well coated. Add celery if using for extra crunch.
6. Season and chill: Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed. For best flavor, refrigerate the salad for at least 30 minutes before serving to let the flavors meld.
7. Serve and enjoy: Garnish with extra herbs or a sprinkle of smoked paprika if desired. Serve chilled or at room temperature.

Tips & Variations

Tip: To keep your avocado from browning, be sure to mix it with lemon juice immediately after mashing. This not only preserves the vibrant green color but also adds a bright citrus note.

Variation: Add diced bell peppers, cherry tomatoes, or cucumber for added freshness and color. For a protein boost, consider tossing in some cooked chickpeas or edamame.

Spice it up: If you love a little heat, add diced jalapeño or a pinch of cayenne pepper to the dressing.

Nutrition Facts

Serving Suggestions

This avocado potato salad pairs wonderfully with a variety of dishes. Try serving it alongside grilled vegetables, vegan burgers, or a simple green salad for a complete meal.

It’s also fantastic as a filling for hearty sandwiches or wraps.

For a picnic or potluck, pack it in a chilled container and garnish with fresh herbs just before serving. It keeps well for up to two days in the refrigerator, making it ideal for meal prep or leftovers.

Looking for more delicious vegan recipes? Check out our Kodiak Banana Muffins Recipe or our refreshing Green Goodness Juice Recipe for wholesome options to complement your meal.

Conclusion

This Avocado Potato Salad Recipe Vegan offers a fresh, creamy, and nutritious alternative to traditional potato salads. It celebrates the smooth richness of avocado while keeping the dish light and packed with flavor.

Perfect for any occasion, this salad is as versatile as it is delicious, making it a fantastic addition to your recipe collection.

Whether you’re vegan, looking to eat healthier, or just love a vibrant salad, this recipe is sure to impress. Give it a try and enjoy the bright, creamy, and satisfying flavors that this potato salad brings to your table.

Don’t forget to explore other delightful recipes like our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe and the tasty Glazed Twist Donut Recipe for sweet treats to round out your culinary adventures.

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