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

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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

Vegan Potato Salad with Avocado

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 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
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4.87 from 23 votes

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

This VEGAN POTATO SALAD is a quick and easy recipe, using avocado instead of mayo. It's oil-free, and I love how you can't taste the avocado at all!
Course Side Dish
Cuisine American
Keyword avocado, paleo, vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 108kcal

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
Per Serving: Calories: 108, Fat: 3g, Carbohydrates: 16g, Fiber: 4g, Protein: 3g

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!

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Comments

Christine

This is absolutely amazing and so easy!! Thanks for sharing. It tastes so good ๐Ÿ™‚

rachel

I have a bunch of Dutch Baby potatoes that I think will be perfect for this.

rachel

We had this salad at a BBQ last weekend and it was fantastic !

Heidi

Does the avocado turn brown if made the day before?

    Megan Gilmore

    Yes, it’s not as pretty if it sits in the fridge overnight– but it still tastes good!

      Tina

      Good to hear that the potato salad still tastes good after a day, even if brown. Can you estimate how long the potato salad would still taste good, despite the avocado turning brown? I’ve always assumed that the brown color (of the avocado) also meant bad taste (of the avocado). I guess your saying that isn’t true. So now I’m wondering whether the brown avocado also continues tasting good for a few days. Thanks for sharing what looks like a great potato salad recipe!

    Sandra J

    yes! it looked awful and i had to throw it out. too bad and a waste. no way it could last 3 days. it was delicious, though! i also added celery

Rachel

This really does look good. Avocado makes everything better!

Mindi

Just made this recipe for the first time. Followed it exactly, tasted it, and although it is a really good base I thought it was missing something. After adding more salt and being afraid to over salt it I realized that the “something” might be vinegar. Sure enough, I added just 1/2 tbsp of white wine vinegar and voila – it was perfect! The avocado is a great creamy replacement for mayo!

Wally

This looks pretty awesome. I love potato salad and am not vegan but I really don’t want to eat mayo so this is perfect. Does it turn brown after sitting in the fridge a while, or does the lemon keep that from happening?

Thanks!

Miranda

I just made this after a couple of failed attemptes at making a delicious vegan salad to bring to a Christmas dinner. This one is definitely a winner! I love the flavours. Thanks for the delicious simple recipe!

Katherine

Yum!!! I made a version with avocado, lemon juice, salt, mustard, pepper, and green onions. Besides being tasty, it was extremely pretty ๐Ÿ™‚

shea

Has anyone tried this with steamed cauliflower?

Alizah

This recipe was so good!

dk england

I know this recipe was posted years ago but I have just found it. My question to anyone on here, How far in advance can you make this? I ammaking it for several people who can’t tolerate onions. Any good substitute for onions?

Billy

How delicious! I definitely love that you added dill to this potato salad, it sounds so yummy! Thank you for sharing, absolutely making this the next time I go to the grocery store!

Ylva

I made this and it was SOO yummy!!

Sue

question? how far in advance can this be made? I want to make this for the fourth…. but want to prepare ahead. does the avacado turn brown???

    Megan Gilmore

    The avocado does turn brown the next day. So, I would suggest cooking the potatoes and chopping everything ahead of time, and then you can just stir together the sauce before serving so it still looks nice and fresh!

Susan

I made this for Easter and it was a huge hit!

Stephanie

Without a doubt the best vegan potato salad I’ve ever had. I’d say the best potato salad ever but that title still goes to my mom. ๐Ÿ™‚ Seriously tasty and without all the fake mayo goup that vegan recipes usually call for. Thank you! I will make this again!!

Dawn

So delicious with a couple of changes … I skipped the cucumber and added a half cup of chopped dill pickles. A while after tasting it, I tasted it again and it seemed a bit dry so I made another batch of the dressing , and it was perfect for me and my family. Such a great recipe. Thanks for sharing it with us!

Sharon

I used lemon infused white balsamic vinegar and parsley instead of lemon juice and fresh dill

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