This is a perfect vegan alternative to the traditional potato salad. It is also a much healthier option. By substituting avocado and olive oil for mayonnaise you get the usual creaminess without all the calories. Garnish with chives or green onions. Serve immediately or chill in the refrigerator.
Provided by T's Kitchen
Categories Salad Potato Salad Recipes No Mayo
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 229.4 calories, Carbohydrate 33.3 g, Fat 9.7 g, Fiber 5.3 g, Protein 4.1 g, SaturatedFat 1.4 g, Sodium 81.3 mg, Sugar 1.9 g
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