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Creamy Vegan Potato Salad


The beloved Summer picnic salad gets a healthy,vegan – and green makeover! Using avocados instead of mayo makes a delicious creamy dressing for the potato salad that you can feel good about!


1 1⁄2 lb
Small Yukon Gold Potatoes
1 tbsp
apple cider vinegar
2 tbsp
extra virgin olive oil
1⁄2 tsp
1⁄4 tsp
black pepper
Ripe Large Avocado (Diced)
1 tbsp
Dijon mustard
1 tsp
fresh lemon juice
1⁄4 tsp
salt (or black pepper to taste)
Green Onions (Finely Chopped)
Celery Ribs (Small Dice)


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 and the celery and mix to combine.

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



Recipe by Fernanda Larson, MS, CN - 2016

Plate of Creamy Vegan Potato Salad garnished with green onions and lemon wedge


Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes