I love potatoes! They are super tasty, hearty and full of vitamins. What’s not to be infatuated there?
Potato salad has always been a favorite food of mine. Me and my mom would always make it with mayo — I like the creamier Amish style best. But in trying to cut back on my intake of meat and animal foods, I stumbled upon a recipe and wondered why I hadn’t tried making this before!
This is so good! I love avocado anyway, but the tasty is super similar to traditional creamy potato salad, though without the fat from mayo. I think I like the flavor even more, and avocado provides the perfect texture for the dressing.
This recipe was inspired by Detoxinista‘s vegan potato salad, though I made it without the cucumber, but with more dill, a little water and spicy brown mustard. For next time, I’d probably add that as well as some celery, but overall I was pretty happy with the way this turned out.
Creamy Potato Salad (Vegan)
1 1/2 lbs. small Yukon gold potatoes
1 ripe avocado
2 tablespoons brown mustard
2 tablespoons diced red onion
As much dill as your heart desires
1 teaspoon fresh lemon juice
2 tablespoons water
1/4 teaspoon salt, or to taste
black pepper, to taste
Bring potatoes to a boil, then simmer for about 10 minutes, being careful to make sure they do not overcook. You want them firm, not too soft or they’ll fall apart. Drain water, place in a bowl in the fridge to cool.
In the meantime, combine all other ingredients in a bowl to make the “sauce,” then once the potatoes are cooled, mix it all together. It’s that easy! I added some extra dill on top, too for more flavor. Then chill for a bit so it sets.
Let me know in the comments if you try this recipe and if so, what you think of it!