Vegan Potato Salad without Mayonnaise
Indulge in the scrumptiousness of our healthy potato salad, infused with garden-fresh herbs and vegetables. An excellent choice for summer cookouts and outdoor gatherings!
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
Calories: 438kcalCarbohydrates: 84gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 128mgPotassium: 2272mgFiber: 14gSugar: 6gVitamin A: 652IUVitamin C: 100mgCalcium: 96mgIron: 4mg
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