Vegan Potato Salad recipe
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- 3 pounds potatoes, cut into bite-size pieces, or more to taste 1 cup avocado flesh 4 tablespoons olive oil 1 small bunch parsley ¼ onion 2 garlic cloves 2 tablespoons lemon juice 1 tablespoon Dijon mustard salt and ground black pepper to taste
Nutrition Info
- 229.4 caloriescarbohydrate: 33.3 gcholesterol: : -fat: 9.7 gfiber: 5.3 gprotein: 4.1 gsaturatedFat: 1.4 gservingSize: -sodium: 81.3 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Vegan Potato Salad
Directions
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Fill a large pot with salted water and bring to a boil. Add potatoes. Reduce heat to medium-low and simmer until fork-tender, 10 to 20 minutes. Drain immediately and rinse with cold water. Set aside.
Combine avocado, oil, parsley, onion, garlic, lemon juice, and mustard in a blender. Blend until dressing is smooth. Thin, if necessary, by adding 1 tablespoon of water at a time.
Transfer cooked potatoes to a large bowl and pour dressing on top. Gently mix until thoroughly coated. Season with salt and pepper.