Creamy Vegan Potato Salad

Ingredients:
1 1/2 lb   small red potatoes
    1 tbsp apple cider vinegar
    2 tbsp extra virgin olive oil
  1/2 tsp  salt
  1/4 tsp  black pepper
    1      large avocado, diced
    1 tbsp Dijon mustard
    1 tsp  fresh lemon juice
  1/4 tsp  salt
    3      Green Onions
    2      Celery Ribs
  1/2      yellow pepper, small dice

Instructions:
Directions
Scrub potatoes well under running water. In a large pot, add scrubbed
potatoes and cover with water. Bring to a boil and cook until fork tender
– about 15 minutes. Drain the potatoes and let them cool until safe to
touch. Dice the cooked potatoes into 1-inch dice. Season with apple cider
vinegar, olive oil, salt and pepper while still warm. Let them cool
completely in the fridge while you prepare the dressing.

In a bowl, combine the avocado with the mustard, lemon juice, salt and
pepper. Mash with a fork until creamy and smooth.  Add the green onions,
celery and yellow pepper, and mix to combine. 

Gently mix the avocado dressing into the cooled potatoes and adjust for
salt and pepper if desired. Serve immediately!


Description:
The beloved Summer picnic salad gets a healthy – and green makeover! Using avocados instead of mayo makes a delicious creamy dressing packed with nutrients that you can feel good about!

Notes: