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Please keep in mind that I am not a registered dietitian or doctor. My posts are based on my own research and personal experience, and this blog is not intended to be used as medical or nutritional advice. Information and statements regarding health claims on this blog have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease. You should always consult a doctor before making any changes to your diet and exercise routine. You are ultimately responsible for your own health!
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Creamy Potato Salad (Vegan)

I’ve got just the thing for your next picnic.

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This classic potato salad features creamy avocado instead of mayonnaise, making it easily digestible and loaded with heart-healthy fats.

This version has all the flavor of traditional potato salad, including fresh dill and Dijon mustard, but also has a lower sodium content thanks to the addition of diced fresh cucumbers, instead of using jarred pickles. (When allowed to marinate, the cucumbers become quite pickle-like!)

Though this salad doesn’t quite look exactly like the original, thanks to it’s slightly green tint, I have a feeling no one will mind once they have a taste.

Creamy Potato Salad (Vegan)
serves 4

Adapted from Tyler Florence

Ingredients:

1 1/2 lbs. small Yukon gold potatoes
1 ripe avocado
2 tablespoons Dijon mustard
2 tablespoons diced red onion
2 tablespoons fresh dill, chopped
1/2 cup cucumber, diced
1 teaspoon fresh lemon juice
1/4 teaspoon salt, or to taste
black pepper, to taste

Directions:

Scrub the potatoes well, then chop into 1-inch cubes. Add 2 inches of water to a large sauce pot, then arrange the chopped potatoes in a steamer basket inside. Bring the water to a boil over high heat, then reduce the heat and cover, allowing to steam for about 10 minutes, or until the potato chunks are just fork-tender. (Be careful not to overcook!)

While the potatoes are cooking, combine the avocado, Dijon mustard, red onion, cucumber, dill, lemon juice and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side, until you mix it with the potatoes, but feel free to adjust any flavors to suit your taste.

*Note: For a more “Southern-style” potato salad, you can try adding a touch of maple syrup for sweetness.

mix

Allow the steamed potatoes to cool for at least 20 minutes (preferably in the fridge to speed things up), then gradually add the cooled potatoes to the creamy avocado sauce, mixing gently to coat well. Depending on your potato salad preference, you may or may not want to use all of the potatoes–> it just depends on the ratio of sauce-to-potatoes that you like! Add the potatoes gradually so you can assess the creaminess as you go.

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Allow to marinate in the fridge for at least an hour, so the potato salad can completely cool and the flavors can meld. Serve chilled, and store the leftovers in the fridge for up to 3 days.

4.7 from 11 reviews
Creamy Potato Salad (Vegan)
Author: 
Prep time: 
Total time: 
Serves: 4
 
A creamy potato salad featuring heart-healthy avocado instead of mayonnaise!
Ingredients
  • 1½ lbs. small Yukon gold potatoes
  • 1 ripe avocado
  • 2 tablespoons Dijon mustard
  • 2 tablespoons diced red onion
  • 2 tablespoons fresh dill, chopped
  • ½ cup cucumber, diced
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon salt, or to taste
  • black pepper, to taste
Instructions
  1. Scrub the potatoes well, then chop into 1-inch cubes. Add 2 inches of water to a large sauce pot, then arrange the chopped potatoes in a steamer basket inside. Bring the water to a boil over high heat, then reduce the heat and cover, allowing to steam for about 10 minutes, or until the potato chunks are just fork-tender. (Be careful not to overcook!)
  2. While the potatoes are cooking, combine the avocado, Dijon mustard, red onion, cucumber, dill, lemon juice and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side, until you mix it with the potatoes, but feel free to adjust any flavors to suit your taste.
  3. *Note: For a more "Southern-style" potato salad, you can try adding a touch of maple syrup for sweetness.
  4. Allow the steamed potatoes to cool for at least 20 minutes (preferably in the fridge to speed things up), then gradually add the cooled potatoes to the creamy avocado sauce, mixing gently to coat well. Depending on your potato salad preference, you may or may not want to use all of the potatoes--> it just depends on the ratio of sauce-to-potatoes that you like! Add the potatoes gradually so you can assess the creaminess as you go.
  5. Allow to marinate in the fridge for at least an hour, so the potato salad can completely cool and the flavors can meld. Serve chilled, and store the leftovers in the fridge for up to 3 days.

Substitution Notes:

  • This recipe can be easily adapted to suit your personal taste, so feel free to get creative! Use yellow mustard if you prefer it over Dijon, and use any other herbs or seasonings that you like.
  • Yukon gold potatoes, red potatoes, or even sweet potatoes can be used in this recipe, depending on your preference– keeping in mind that the sweet variety will change the flavor.

Enjoy!

Reader Feedback: Are you a fan of potato salad? Anything made with mayonnaise used to freak me out as a child, but now I love this stuff! (I’ve also been on a huge potato-kick during my entire pregnancy…)

50 comments to Creamy Potato Salad (Vegan)

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