Vegan Avocado Dill Potato Salad

by on May 19, 2013


Now that it’s Spring and some of us are thinking about barbecuing, picnics and potlucks, I thought it was the perfect time to dig out this recipe I haven’t yet shared with you. It’s a delicious twist on potato salad using avocados instead of mayonnaise. I’m sure many of you have loved potato salad and often enjoyed it in the summer with your families. But traditional potato salads are really rich and not very healthy because of the mayonnaise and sometimes eggs they contain.

This version of potato salad is much better for you and is packed full of flavour. I particularly love the addition of celery and dill to this potato salad recipe. In fact, I’m sure it will become a family favorite and you’ll no longer crave the store bought kind.

I like to use baby red skinned potatoes for this, but you can use whatever waxy potatoes you like. Leave them skinned, or peel them your choice! Since mashed avocado is perishable you’ll want to eat this recipe the same day or the next day for best results. Enjoy!

Vegan Avocado Dill Potato Salad

Serves 4-6 side servings

Ingredients:

2 lbs/908 g small baby red skinned potatoes (or other potato of choice)
3 stalks celery, trimmed and sliced
1/2 white onion sliced and diced
1 Large ripe avocado (should be soft and give to pressure)
2 tsp lemon juice
1 1/2 tsp honey, maple syrup or liquid sweetener *optional
1 tbsp dijon mustard
1/4 tsp smoked paprika
1/2 teaspoon herbamare or salt *or to taste as desired
Freshly ground black pepper to taste
1/3 cup dill, packed and then chopped
1/2 bunch green onions/spring onions, sliced (top green parts only)

Directions:

1. Wash potatoes and cut out any bad spots or eyes.
2. Steam, or pressure cook the potatoes gently until they are just fork tender through the centre, but al dente. Immediately run the potatoes under cold water to prevent from cooking further.
3. For best results, refrigerate cooked potatoes for about an hour until cool. (This ensures they don’t fall apart when slicing)
4. Quarter the potatoes and peel if desired.
5. Peel and mash the avocado in a small bowl. Add lemon juice, and seasonings (except fresh herbs) and stir into avocado to create a dressing.
6. Turn potatoes into a large bowl. Add the fresh herbs and avocado dressing. Toss gently until everything is coated. Taste test and adjust seasonings if desired.
7. Serve or refrigerate until needed. Best consumed same day, or next day (as the avocado changes color and breaks down quickly)

What’s your favorite addition to potato salad and what type of potatoes do you like to use? 

{ 11 comments… read them below or add one }

1 Shellie June 7, 2013 at 5:12 PM

Mixing this up now, but it seems much drier than the pic looks. I weighed the little potatoes, and everything else. Maybe some pickle juice will help.

Reply

2 Low Fat Vegan Chef Veronica June 9, 2013 at 1:20 PM

Perhaps the avocado you used was smaller than the one I had? Also I had mixed it a lot so the dressing became much thinner.

Reply

3 Shellie June 11, 2013 at 2:02 PM

Yes, I think this was too small an avocado, but the pickle juice helped. Absolutely delicious. Sending it now to my aunt who isn’t a vegan, but when I read it to her she was salivating. I’ll convert her yet. 🙂

Reply

4 Marilyn May 27, 2013 at 9:15 AM

My lower fat version:
Same ingredients minus the avocado.
Take about 1 cup of cooked potatoes, mash very well with some of the saved potato cooking water until smooth and creamy with a consistency close to mayo.
Add mustard and spices to taste, add to potatoes and other veggies and toss gently.

Reply

5 Nina May 18, 2015 at 8:49 AM

Brilliant suggestion!

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6 Nina May 18, 2015 at 12:00 PM

Made this with diced roasted potatoes (just 1/2 tsp. of coconut oil – also trying to cut down on processed oils) and then used brilliant suggestion to add some boiled mashed potato and cooking water to avocado for the mash. Loved the mustard in there and lots of fresh dill. We devoured it! Used 2x as much lemon because we feel about lemon the way you do about mushrooms. Added some dill pickles. It’s a keeper! Thank you so much.

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7 Nina May 19, 2015 at 8:11 AM

We made again and yowza! Added chives and cilantro and left off the paprika. Made it taste super zingy and fresh. Thanks again for great recipe!

Reply

8 Debbie May 22, 2013 at 6:20 PM

I absolutely *LOVE* Yukon Gold potatoes. Give them a try. I also used to use red potatoes until these gems! *Ü*

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9 Rebecca May 21, 2013 at 7:25 AM

I love the taste of sweet potato diced into my potato salad.

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10 Karen Aoki May 20, 2013 at 1:11 PM

I love using red potatoes too!

I enjoy adding diced dill pickles and dill pickle juice.

Reply

11 Shellie May 21, 2013 at 12:21 AM

How much of each pickles and juice did you use? I think I’d love both as well.

Reply

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