Today we're taking on a classic summer dish with a healthy twist. That's right, we're making vegan potato salad, but without any oil! I'm always looking for creative ways to cut down on added fats in my meals without sacrificing flavor, and this potato salad recipe is the perfect example.
It's creamy, tangy, and full of fresh herbs and veggies, all without a drop of oil. The perfect side dish for any meal.
If you like this, then you'll also enjoy our low-carb cauliflower potato salad recipe as another option.
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🥘 Ingredients
- Potatoes
- Avocado
- Cucumber
- Fresh dill
- Red onion
- Lemon juice
- Apple cider vinegar
- Yellow mustard
- Salt
- Black pepper
- Celery
🔪 Instructions
Start by preparing your avocado paste. Peel the avocado and remove the seed, then put it into a small bowl. Mash this until soft and minimal or no lumps remain. Then, add the mustard, apple cider vinegar, salt, pepper, and lemon juice. Mix this together and taste. Add salt and pepper if needed.
Now, you will prepare your vegetables for the recipe. Start by cooking the potatoes. Peel and cut into small chunks, and then put them into a stockpot then cover with water and a generous amount of salt. Bring to a boil, then cook for 10 to 15 minutes until they are fork-tender. Once done cooking, drain and pour into a large bowl.
While the potatoes cook, you can prepare the cucumber, onion, celery, and fresh dill.
Once the potatoes are done, add the cucumber, onion, dill, and celery, and then toss with the avocado paste you made earlier.
📋 Substitutions
When making this recipe, there are plenty of substitutions you can make based on your personal preferences or dietary restrictions. Here are some ideas to get you started:
- Use any type of potato you like, such as red, Yukon gold, or sweet potatoes. You can also use other starchy vegetables like cauliflower or turnips if you want to switch things up.
- If you don't have avocado, you can substitute it with silken tofu, vegan mayo, or mashed chickpeas.
- You can use any type of acid you like, such as lime juice or white wine vinegar if you don't have lemon juice on hand.
- Add a kick of flavor by using whole grain or Dijon mustard instead of yellow mustard.
Remember, cooking is all about experimentation and making the recipe work for you, so feel free to get creative and make substitutions as needed!
📖 Variations
There are many variations of this vegan potato salad recipe that you can try to mix things up and keep interesting. Here are some ideas to get you started:
- Mediterranean: Add chopped sun-dried tomatoes, Kalamata olives, and crumbled vegan feta cheese to the salad. Swap the fresh dill for fresh oregano and add some garlic powder to the dressing.
- Mexican: Add chopped jalapenos, diced red bell pepper, and corn kernels to the salad. Swap the fresh dill for fresh cilantro and add some chili powder to the dressing.
- Curry: Add curry powder to the dressing and toss in some chopped green apples, raisins, and sliced almonds. Swap the fresh dill for fresh mint and add some turmeric to the dressing.
- Italian: Add chopped artichoke hearts, roasted red peppers, and vegan Parmesan cheese to the salad. Swap the fresh dill for fresh basil and add some balsamic vinegar to the dressing.
These are just a few ideas to get you started but feel free to experiment with different flavor combinations and ingredients to create your own unique variations of this vegan potato salad recipe.
🫙 Storage
To store leftover vegan potato salad, you should first make sure it has cooled down to room temperature. Then, transfer it to an airtight container and store it in the refrigerator.
The potato salad should stay fresh for up to 2 to 3 days in the refrigerator. While it may still be safe to eat for up to 5 days, the avocado dressing will begin to turn colors and make it unpleasant for some.
When you're ready to eat the leftover potato salad, give it a good stir to redistribute the dressing and flavors, and adjust the seasoning as needed.
I do not recommend freezing this potato salad as the texture will not be pleasant after thawing.
🍽 Equipment
💭 Top Tip
The number one tip for making this the best vegan potato salad is to not overcook your potatoes. You want them to be soft and fork-tender, but not mushy. The chunks of potato offer a better texture for the salad and are more appealing.
Cut the potatoes into 1" chunks and start by boiling for 10 minutes, continue boiling for another 5 minutes if needed.
❓ FAQ
Avocado is notorious for changing color fast and becoming unpleasant. The inclusion of lemon juice in this mixture will help prevent that from happening.
I prefer using a Russet, red potato, or Yukon gold for this recipe. They soften easily but are also great for holding texture and won't turn to mush as easily.
Related
Love potatoes and want more on your menu? Check out a few of my favorite recipes below.
Pairing
This potato salad is perfect to pair with a few of my favorite vegan entrees. Check out the ideas below and add them to your menu.
Vegan Potato Salad without Mayonnaise
Ingredients
- 8 medium potatoes
- 1 avocado
- 1 cucumber
- ½ cup fresh dill
- 1 red onion
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 2 tablespoon yellow mustard
- Salt and black pepper to taste
- ½ cup celery optional
Instructions
- To begin, make the avocado paste by peeling and removing the seed from the avocado. Put the avocado into a small bowl and mash until it is soft and without any large lumps. Add the mustard, apple cider vinegar, salt, pepper, and lemon juice to the bowl and mix well. Taste and adjust the seasoning as needed with additional salt and pepper.
- Next, it's time to prepare the vegetables for the recipe. Start by cooking the potatoes. Peel them and cut them into small chunks, then place them into a stockpot with plenty of water and a generous amount of salt. Bring the water to a boil and cook for around 10-15 minutes until the potatoes are fork-tender. Once they are done cooking, drain them and transfer them to a large bowl.
- While the potatoes cook, prepare the cucumber, onion, celery, and fresh dill. Once the potatoes are cooked, add the cucumber, onion, dill, and celery to the bowl with the potatoes. Toss the vegetables with the avocado paste you made earlier, making sure to coat everything evenly.
- To begin, make the avocado paste by peeling and removing the seed from the avocado. Put the avocado into a small bowl and mash until it is soft and without any large lumps. Add the mustard, apple cider vinegar, salt, pepper, and lemon juice to the bowl and mix well. Taste and adjust the seasoning as needed with additional salt and pepper.
- Next, it's time to prepare the vegetables for the recipe. Start by cooking the potatoes. Peel them and cut them into small chunks, then place them into a stockpot with plenty of water and a generous amount of salt. Bring the water to a boil and cook for around 10-15 minutes until the potatoes are fork-tender. Once they are done cooking, drain them and transfer them to a large bowl.
- While the potatoes cook, prepare the cucumber, onion, celery, and fresh dill. Once the potatoes are cooked, add the cucumber, onion, dill, and celery to the bowl with the potatoes. Toss the vegetables with the avocado paste you made earlier, making sure to coat everything evenly.
- Serve the potato salad immediately, or refrigerate until ready to eat.
Video
Notes
- Use any red potato, russet, or Yukon gold for this recipe. For a sweeter option, substitute with sweet potatoes.
- Use whole grain mustard in place of yellow for more flavor.
Nutrition
Food Safety
It's important to refrigerate the salad as soon as possible after serving it to prevent bacterial growth and spoilage. For other tips for food safety, check the list below.
- Always sanitize countertops, cutting boards, utensils, and cookware thoroughly between each use.
- Wash your hands in warm soapy water, rubbing for at least 20 seconds before rinsing. Remember, "FROG" means friction rubs off germs.
- After serving food, allow it to cool, then place it into the refrigerator or proper storage immediately. Food should be at room temperature for no more than 2 hours for safety.
L Lee
Do you have a cookbook I can purchase?
Vera Morgan
Not yet but I will make one hopefully soon 🙂