Vegan Potato Salad with Avocado
A healthy, plant-based alternative to traditional potato salad!
- 30 oz red potatoes (about 5 small 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 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 30 minutes)
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