Vegan creamy potato salad
Easy, wholesome salad with a nutrient-rich dressing that’s perfect for your plant-based guests.
Summer’s just around the corner, and that means picnic foods! Creamy potato salad is one of those time-honored picnic food traditions, and no one wants to go without this satisfying side dish. If you’ve got vegan friends or family who want to share your picnic basket, try this wonderfully creamy (and so much healthier) alternative to traditional mayo-based potato salads. A splash of fresh lemon juice, Himalayan salt, black pepper and fresh snipped chives complete the fabulous flavor profile.
- 1 bag small mixed potatoes (red, gold, purple)
- 1 large or 2 tiny avocados
- 1/2 lemon, juiced
- 8-10 chives, snipped
- 1/2 small red onion, thinly sliced
- 1 teaspoon finely ground pink Himalayan sea salt
- Black pepper, to taste
Fill a small pot halfway with water. Plate potatoes inside, cover, and bring to a boil. Cook until potatoes are fork-tender (easily pierced with a fork). Drain water completely, and cut potatoes into quarters.
In a small sandwich bag, place avocado chunks, fresh lemon juice and sea salt. Seal bag, and knead until mixture is creamy.
Squeeze out avocado onto potatoes. Add snipped chives, red onion, and a dash of black pepper. Mix well, taste, and add more salt or pepper as needed.
Keep salad in an airtight container. Best served within 24 hours. (You can prep the ingredients, and then leave the avocado in the bag to be mixed with potatoes immediately before serving.)