Creamy Vegan Potato Salad


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!
potato salad


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


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!