Description
This creamy and flavorful vegan potato salad is perfect for gatherings or as a make-ahead side dish. Made with tender baby red potatoes and a zesty avocado-based dressing blended with fresh herbs and vegan mayonnaise, it offers a refreshing twist on the classic potato salad, suitable for vegan diets.
Ingredients
Scale
Potatoes
- 2 pounds baby red potatoes, halved
Vegetables and Herbs
- 4 green onions
- 1/2 cup sprigs fresh parsley, stems removed
- 3 tarragon sprigs, stems removed
- 1 celery rib, finely chopped
- Sliced radishes (for topping)
Dressing
- 2 medium ripe avocados, peeled and pitted
- 1/2 cup vegan mayonnaise
- 2 teaspoons capers, drained
- 1 teaspoon seasoned salt
Instructions
- Cook Potatoes: Place the halved baby red potatoes in a large saucepan and add enough water to cover them completely. Bring the water to a boil, then reduce the heat to maintain a simmer. Cook uncovered for 8-10 minutes or until the potatoes are tender when pierced with a fork.
- Prepare Dressing Ingredients: While the potatoes cook, chop the green onions, keeping the white portions separate from the green tops. Gather the green portions for the dressing.
- Make the Dressing: In a blender, combine the green portions of the green onions, ripe avocados, fresh parsley, vegan mayonnaise, tarragon sprigs, capers, and seasoned salt. Cover and blend until smooth, pausing to scrape down the sides as needed to ensure even blending.
- Combine Salad: Drain the cooked potatoes thoroughly and transfer them to a large mixing bowl. Add the finely chopped celery and the reserved white portions of the green onions. Pour the blended dressing over the potatoes and gently toss to coat all the ingredients evenly.
- Chill: Cover the bowl with a lid or plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
- Serve: Before serving, garnish the potato salad with sliced radishes and additional fresh parsley for a fresh and colorful presentation.
Notes
- This vegan potato salad is both creamy and packed full of fresh flavor, making it a perfect make-ahead dish for feeding large crowds.
- The salad comes together quickly, offering convenience with a total prep and assembly time of about 30 minutes.
- Chilling the salad enhances the flavors and texture, so allow at least one hour in the refrigerator before serving.
- Sliced radishes add a crisp and peppery finish, but you can substitute them with chopped chives or additional parsley if preferred.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 235
- Sugar: 1g
- Sodium: 295mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
