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…)

Comments

  1. says

    I’e never really eaten potato salad because of the mayo but I can’t wait to try this version-what a genius substitute and I love avocado!

  2. Cindy says

    This looks yummy! I was just saying to my husband last night wondering about avocado & coconut milk yogurt for the typical broccoli salad with raisins, sunflower seeds, etc. I’ve made with plain coconut yogurt & it was pretty good. This dish looks delish. I love potato salad I just don’t make very often. My mom made the best potato salad – I miss it!

  3. Penny says

    We were going to have fries with dinner tonight (home made Italian sausage on the grill), but this sounds yummy!

  4. Abbi*tarian says

    Yes, I love the IDEA of potato salad! BUT I don’t like mayo or vinegar based ones. So, I’m really excited about your recipe, because I love avocados and lemon :0)! Does the cucumber blend into the dressing when mashed? I’d like to try adding a crunchy veggie to this recipe, too but am not sure what would compliment it. Do you you have any suggestions?

    • Megan says

      The cucumber doesn’t blend into the dressing, since you’re just mashing it all together with a fork. I like lots of crunchy pickle-like bites in my potato salad, so you get that from the onion and cucumber, but you can certainly add more texture than that if you like! Also, if you’re not crazy about a vinegar flavor, you can always reduce the mustard and increase the lemon juice. (My Dijon mustard is made with apple cider vinegar, so it’s still quite vinegary in flavor.)

  5. Abbi*tarian says

    Thank you for getting back to my questions so quickly, Megan, & thank you for this recipe & the fudgy buckwheat brownie recipe that I’m also very excited about! Now that I know they’ll be crunchy pickle-like bites w/o the vinegar, I’m exited to try it just that way, the first time! Yes, skipping the mustard & increasing the lemon & just adding a few dry spices is exactly one of the options I was thinking about :0)! Or I might add a bit of a spicy vinegar-free sauce!
    Thank you so much for your site & your contagious love for healthy whole foods! Congratulations on your little boy (I just saw the baby shower reveal from all the way back in June)! I hope the best for the three of you!!

  6. says

    This is such a cool idea! I’ve never made a potato salad since going vegan years ago and I love how you’re using the ingredients to create unique flavors/textures, like the avocado/mustard to add creaminess and diced cucumber like pickles bites. I can’t wait to try this, it looks delicious!

  7. says

    I just made potato salad yesterday with almost the same exact ingredients. ;) I love your idea of using avocado instead of mayo! I will definitely try this next time!!

  8. says

    I loved that you substituted mayo with an avocado and the mustard!
    I tried out this recipe tonight, for a test run for an upcoming potluck, and wow! Creamy goodness, thanks for posting !

  9. Joy Bird says

    What a cleaver idea to substitute avocado! I appreciate your out-of-the-box ways to eat healthier! Do you have a recipe for your Dijon mustard?

  10. says

    This sounds delish! I like to make coleslaw with Greek yogurt instead of mayo–with some lemon, it’s really light and refreshing.

  11. Susan says

    I have long been a fan of Tyler Florence’s recipes. He really gets food. So I looked at his original potato salad recipe, but yours looks and sounds so much better! If I want to make potato salad, it will be your recipe that I use.

  12. Elise says

    Amazing. I LOVE potato salad, and often eat it and then feel guilty afterward, but this recipe was super easy and delicious. The dill really comes through and the slightly mashed cucumber is a perfect crunchy kick to the mix. So excited. A bit worried I will now eat this for every meal. Thank you!

  13. Worldp3ac3 says

    Wowsers! My younger sister has made this two times already. It is amazing how it tastes EXACTLY like mayo-potato salad, but it’s much healthier fats and plant-based. Genius!

  14. CR6 says

    I just made this recipe, thank you so much! I love potato salad but keep away from it most of the time because of the mayo. This potato salad is awesome !!!!! I didn’t add the cucumbers but that was the only change I made. will definitely be making this again and again. I love your website, so glad I found you… Date Squares are next : )

  15. Alissa says

    I was craving some potato salad (they make it at the place I work at, and it’s too expensive for a little container) and I’m lactose intolerant. I stumbled upon this website, and I needed a few ingredients from the store, but I had the rest (avocado, and lemon). This is so delicious! I love it! Thanks for this recipe!

  16. izzie says

    was very tasty but i think next time i will not put as much dijon mustard ! I also added another avacado but didnt mush it, i diced it so you got some other texture. DELICIOUS x

  17. Donna says

    This is LUSH!…Could I possibly use silken non-gmo/organic tofu for the avocado (and in what quantity?) for an avocado allergy (rubber cross-allergy!) in the family?…I love the color and beauty of your version!

  18. Anonymous Panda says

    This was delicious and an easy recipe to make! I have been looking for a vegan dish like this for a while now. Keep up the good work and keep sharing!!

  19. Kimberley says

    This recipe his a huge hit, even for the non-vegans!! So easy and delicious, I’ve added chopped sweet pickles for some more crunch and sweetness.

    Thank you!

  20. Bárbara says

    I am in the country of potato salad (Germany) but here they are made in such an unhealthy way!!! I actually run away from them as fast as I can at friend’s ;) But I really loved this recipe, I have some sweet potatoes being steamed right NOW :) Thank you!

  21. Brianna says

    This was an amazing recipe! i had to use stone ground mustard, and added extra salt. i think next time i will add some chopped up hard boiled eggs!!

  22. Christine says

    This recipe looks awesome! I’m allergic to avocado, is there anything else I can use as a substitute?

  23. Heather says

    This is absolutely delicious! I didn’t have a lot of the ingredients, so I did it simply – avocado, yukon golds, yellow mustard, red onion, salt and pepper. My carnivore husband is chowing down on a big bowl of this amazing vegan creation right now! We’re never making potato salad any other way….and I’m going to make this for a family reunion tomorrow!

  24. Brittany says

    This had a little too much of a mustard taste for me. So I added a drizzle of honey, and now it’s perfect!

  25. Caroline says

    Thanks for the recipe! I tried it and also added a bit of sumac, fresh thyme and green scallions. Came out very yummy!

  26. Vanessa says

    I just made this and it is amazing. I usually make vegan potato salad with vegenaise and have always enjoyed it. However, this tastes amazing and is a little more novel, in my opinion.

  27. Washington Cube says

    I made this today using small fingerling potatoes, so I only halved them and didn’t peel them. I also cooked the small portion of onion (I used shallot) in a dribble of olive oil, because I’m not a big fan of raw onion. I used Grey’s Poupon Dijon (although I have seeded) and only a tablespoon and I was out of dill, but I’m not a big fan of dill anyway, although I want to try it again with dill. I used small Persian cucumbers and diced them (left peel on since it isn’t waxed,) and I added about 1/2 cup of celery for added crunch. Normally I make a recipe by the book the first time out, but I can see this wonderful recipe you have given us can allow for a lot of variations. I also added a sprinkle of celery seed (upon request) and some chopped parsley. It’s a keeper! :D

  28. Michelle says

    I don’t know what I did wrong, but my batch is intolerable. I left out the onions, but I did everything else precisely the same. Help!?!
    Thanks

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