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+ servings
avocado potato salad

Avocado Potato Salad

A healthy, plant-based alternative to traditional potato salad!
Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Cuisine American
Servings 6 people
Calories 213 kcal


  • 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



Calories: 213kcalCarbohydrates: 29gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 184mgPotassium: 999mgFiber: 7gSugar: 3gVitamin A: 227IUVitamin C: 21mgCalcium: 30mgIron: 2mg
Keyword Avocado Potato Salad, Vegan Avocado Potato Salad, Vegan Potato Salad with Avocado
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