If you want all the creamy deliciousness of potato salad without the unhealthy fats found in mayonnaise, give this Potato Salad with Avocado a try!
You’d be surprised how much this Vegan Potato Salad with No Mayo tastes like the real thing! And if you’re an avocado lover like me, you might even like this version more!
Avocado Potato Salad is a perfect side dish to make for a summer picnic or cookout, and even if all of the guests aren’t vegan, it’s still a yummy, healthy alternative to a dish covered in mayonnaise!
Of course, you can always make a Vegan Red Potato Salad with store-bought vegan mayonnaise, but to avoid as much processed food as possible, I suggest giving this a try.
Vegan Potato Salad Recipe Instructions
You might feel like you’re making guacamole while making this Vegan Potato Salad, but trust me, it will not taste like guacamole. There are many ingredients in this recipe that you would never add to guac, and they give the dish a unique flavor!
There are two parts to this recipe — boiling the potatoes and making the avocado mayonnaise replacement — and you can do the second part while you wait for the potatoes to cook!
Boiling the Potatoes
It might seem like a simple task, but in my opinion, boiling potatoes can be stressful. Potatoes come in all different shapes and sizes, meaning they all have different cook times. To make this step as easy as possible, try choosing red potatoes that are all about the same size.
Start by washing your red potatoes and placing them in a deep pot. Fill the pot with some water, making sure that the potatoes are completely covered. Always boil the potatoes with the skins on. Even if you plan on removing them later, the potatoes will get too soggy if they are boiled without their skins.
Place the pot on the stove and turn it on high. Once the potatoes start to boil, bring the pot to a simmer and cook until the potatoes are fork-tender (should be about 12 minutes for really small potatoes and 30 minutes for medium-sized potatoes).
After the potatoes are fully cooked, place them in a strainer to cool. You can run them under cold water if you want them to cool down faster. Or, place them in the refrigerator.
Let the potatoes cool completely before trying to cut them. If they are still warm, the skins will fall off more easily.
Making the Avocado Mayonaise Replacement
While the potatoes are cooling, you have plenty of time to make the mayonnaise replacement. As I said earlier, this will feel a lot like making guacamole, but with very different ingredients.
Start by mashing all of the soft ingredients together, including the avocados, dijon mustard, apple cider vinegar, and seasonings. There will probably be some avocado chunks left in there, and that’s totally fine! But, if you want it to be a perfect paste, use a food processor to blend these ingredients together.
Finely chop the celery and red onion and add them to the mixture. These ingredients give the potato salad a little crunch, so you don’t want to mash or blend these. You can add the chopped parsley at this time as well, or add it when you mash the soft ingredients.
There is an optional ingredient, Kala Namak (aka black salt), but it’s only because it can be hard to find. I think this is the key ingredient to the recipe because hard-boiled eggs are often added to a potato salad.
Because Kala Namak tastes so much like hard-boiled eggs, Avocado Potato Salad with black salt tastes the most similar to a traditional potato salad.
Mixing Everything Together
When the potatoes have cooled, chop them into small chunks. You can also remove the skins if you’d prefer, but I recommend leaving them on. Fold them into the avocado mayo replacement and add salt and pepper to taste!
Does Avocado Potato Salad Store?
Because avocados turn brown when they are exposed to oxygen, it is best to eat the potato salad as soon as possible. I do not recommend storing this dish.
Although it tastes best fresh, it is completely safe to eat the next day; it might just taste a little more bitter. Store the potato salad in an airtight container to expose the avocado to as little oxygen as possible!
Avocado Potato Salad
- 30 oz red potatoes
- 2 Hass avocados ripe
- 2 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp parsley chopped
- ¼ cup red onion chopped
- 1 celery stalk chopped
- ½ tsp Kala Namak (black salt) (optional for eggy flavor)
- ¼ tsp sea salt or to taste
- ¼ tsp pepper or to taste
Boil the Red Potatoes
- Wash the red potatoes and place them in a large pot. Fill the pot with enough water to cover the potatoes.
- Start cooking the potatoes on high heat until the water begins to boil. Reduce to a simmer and cook until the potatoes are fork-tender (about 12 minutes for small potatoes and 30 minutes for medium-sized potatoes)
- When the potatoes are done cooking, place them in a strainer or bowl to cool. To cool them faster, run them under cold water or place them in the refrigerator.
Make the Avocado Mayonnaise Replacement
- Mash or blend the soft ingredients together, including the avocados, dijon mustard, apple cider vinegar, seasonings, and chopped parsley.
- Chop the celery stalk and the red onion and add them to the avocado mixture.
Mix Everything Together
- When the potatoes have cooled completely, chop them into small chunks. Fold the potatoes into the mixture until covered.
- Add salt and pepper to taste
This recipe was so easy and delicious for our family gathering last weekend, I always try to have an option for my vegan family members, I’ll definitely try more of your ideas. Thanks