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This Vegan Potato Salad is a quick and easy recipe, using creamy avocado instead of mayonnaise. I love how it’s nut-free and oil-free, and that you can’t taste the avocado at all!

vegan potato salad

Using Avocado instead of Mayo

This potato salad gets its creaminess from an unexpected source– avocado! I love using avocado in this case because it keeps the recipe in the starch category for food combining (which may help to reduce bloating) and it means the overall recipe is oil-free.

avocado and potatoes for salad

If you aren’t the biggest avocado fan, don’t worry, you can’t taste the avocado once it’s mixed with the rest of the ingredients! I’m not the biggest avocado lover myself, but I love the flavor of this particular potato salad.

How to Make Vegan Potato Salad

This Vegan Potato Salad has the flavor of traditional potato salad, including fresh dill and 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, but feel free to add a few of your favorite pickles if you prefer.

how to make vegan potato salad in a bowl

Making this salad is as easy as it gets! Just cook the potatoes until they are tender, and while they cool you can mash together the avocado “sauce” in a separate bowl and stir in the chopped herbs and veggies.

Be sure to taste and adjust the flavors as you go, until it’s just right for you.

Keep in mind that this vegan potato salad will have the best flavor when it has the chance to marinate, so I recommend making this at least 2 hours before you plan on serving it.

Will the Avocado Sauce Brown?

I’ve kept this potato salad in the fridge for at least 3 days in an airtight container, and the potato salad still looks great! You’ll need to stir it again to reincorporate the sauce, but you can definitely make this a day in advance if you’d like to.

vegan potato salad overhead with napkin

vegan potato salad overhead with napkin

Vegan Potato Salad (Oil-Free & Nut-free)

4.89 from 35 votes
This Vegan Potato Salad recipe is a quick and easy, using avocado instead of mayo. It's oil-free, and I love how you can't taste the avocado at all!
prep20 mins cook10 mins total30 mins
Servings:4

Ingredients
 
 

  • 1 pound Yukon gold potatoes , cut into 1-inch cubes
  • 1/2 ripe avocado (about 3.5 ounces)
  • 1 tablespoon spicy brown mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt , or to taste
  • black pepper , to taste
  • 1/4 cup finely diced red onion
  • small handful fresh dill , chopped
  • 1 cup chopped cucumber

Instructions

  • Add an inch of water to a sauce pan and arrange a steamer basket inside. Place the potatoes in the steamer basket, then bring the water to a boil over high heat. Once boiling, lower the heat and cover, allowing the potatoes to steam until just fork-tender, about 10 minutes.
  • While the potatoes are cooking, combine the avocado, 2 tablespoons of water, mustard, 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. For a more "Southern-style" potato salad, try adding a touch of maple syrup for sweetness.
  • 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. Stir gently to coat well.
  • Place the potato salad in the fridge to marinate for at least an hour, so it can completely cool and the flavors can meld. Serve chilled, and store the leftovers in the fridge for up to 3 days.

Nutrition

Calories: 108kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Sodium: 201mg | Potassium: 590mg | Fiber: 4g | Vitamin A: 35IU | Vitamin C: 15.4mg | Calcium: 37mg | Iron: 3.9mg
Course: Side Dish
Cuisine: American
Keyword: avocado, paleo, vegan
Nutrition information is based on 1/4 of this recipe. This information is automatically calculated, so it’s just an estimate and not a guarantee.

Recipe 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.

As always, if you try something different with this recipe please leave a comment below letting us know how it worked out. We can all benefit from YOUR experience!

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!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. 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!!

  2. 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!

  3. 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!!

  4. 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?

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

  6. 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!

    1. This turned out great! It was exactly what I was looking for! I added some fresh garden cherry tomatoes and it was delicious.

  7. This sounds so good! I love the idea of using avocado instead of mayonnaise. I have a huge bag of potatoes at home that I was going to roast but I think I’ll give this a try instead!

    1. Our daughter in law just made this yesterday for a Memorial Day cook-out side dish. AMAZING! My husband, who loves traditional potato salad said, “This is the best potato salad I’ve ever had!” I was shocked. And he wasn’t just saying it for her benefit. He raved about that salad on the way home too! She gave him plenty of left-overs and she texted me this great recipe. THANK you for this delicious healthy version of a summer holiday favorite!

  8. 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!