May 24, 2011

Creamy Avocado Potato Salad

by IsaChandra

Serves 6 to 8
Total time: 1 hour || Active time: 15 minutes

Potato salad with a silky, creamy guac instead of mayo? Seriously. This is a favorite from Vegan Brunch, and I wanted to put it up for you just in case you’re looking for something a little different for your BBQ this Memorial Day. It’s ridiculously simple to make and beyond delicious.

The secret to the creaminess is a food processor. Prepare this as close to serving time as possible. It can sit for a couple of hours, but anything more than that and the avocado will brown.

2 lbs fingerling potatoes, cut into 3/4 inch chunks
2 avocados
2 tablespoons lime juice, from a lime or two
1/2 tsp salt
1/4 teaspoon ground cayenne pepper (optional)
1 plum tomato, chopped
1 small red onion, diced small
1 smallish cucumber, diced very small

Scallions for garnish (optional)

Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool.

Once potatoes have cooled, prepare the dressing. Split the avocado in half, remove the seed and scoop the yumminess into the food processor. Add the lime juice and salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion.

Put the potatoes and cucumbers in a large mixing bowl and mix them up. Add the dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to use. Top with scallions, if you like.

  • May 24, 2011 at 3:03 am: Jean

    Sounds delish! I’m going for it!

  • May 24, 2011 at 3:03 am: Carmen

    This looks amazing!
    (minus the onion :3)

  • May 24, 2011 at 3:17 am: Elizabeth

    Would this brown at all or will the Lime juice keep it completely in check?

  • May 24, 2011 at 3:20 am: Sal

    @Elizabeth “Prepare this as close to serving time as possible. It can sit for a couple of hours, but anything more than that and the avocado will brown.”

  • May 24, 2011 at 3:21 am: Elizabeth

    Also, this obviously looks super amazing. I’m not sure I care if my husband doesn’t like avocado, I think he’ll be eating this anyway if he wants some potatoes this weekend ;)

  • May 24, 2011 at 3:22 am: Elizabeth

    @Sal – Thanks. Obviously my speed reading through this didn’t help me much. When I’m this tired, I should just rely on “Ctrl+F: brown” :D

  • May 24, 2011 at 5:31 am: Tane' Tachyon

    Oooh, that sounds great, says this person who loves potatoes but not mayo. I’ll have to try it soon …

  • May 24, 2011 at 7:20 am: Suzie

    This sounds gorgeous. I used to do something similar with hummus/houmous when I wanted potato salad without mayo… Think I’ll be trying this instead… :-) Thank you Isa.

  • May 24, 2011 at 7:42 am: Babels

    i wanted something fresh but still ‘carby’ and with the old non-veg feel. DE-freekin’-LIVERED. <3s to you

  • May 24, 2011 at 9:09 am: Holly

    This is similar to an epicurious recipe:
    But it calls for lemon instead of limes and no spice. I’ve kind of gotten burnt out on theirs and can’t wait to try yours!

  • May 24, 2011 at 11:22 am: Sneaky Vegan

    That is the most perfect little tomato. This looks heavenly! Can’t wait to try it!!

  • May 24, 2011 at 4:25 pm: AshYTim

    Oh yeah! I can’t wait to make this! :D

  • May 24, 2011 at 8:13 pm: uniquorn2

    Oh my heaven in a bowl on earth!!! Best of two worlds – guacamole and potato salad!!!

  • May 25, 2011 at 9:52 am: Dianabol

    Awesome. Tried it, turned out star spangled. Thanks for sharing.

    Diana B.

  • May 29, 2011 at 11:42 pm: Kristi H.

    Genius idea – seriously! It was absolutely delicious. Why didn’t I think of this??? :) That’s why we love you, ISA! This is my summer “go-to” for potlucks and family outings, now.

  • May 31, 2011 at 2:18 am: Nicole B.

    just so happened to have everything needed for this (except onion but substituting a jalapeno gave it more of a kick) and took it to a memorial day picnic. i will never ever make potato salad without avocado as the base ever again. everyone was in awe and it was gone before it could even get a chance to brown.

  • May 31, 2011 at 3:48 pm: in2insight

    Isa, you are indeed a genius! :)
    This was awesome.

  • May 31, 2011 at 5:09 pm: Ashley

    It looks so yummy! I can’t wait to try!

  • June 1, 2011 at 5:10 am: Ralph

    wow that sure looks delicious! And what’s better is that it’s healthier than just having mayo :) I’ll try the creamy guac mixture on other salads too :D

  • June 2, 2011 at 11:46 pm: Christina

    Is there a printer friendly button for the posts on this site??!! Help!

  • June 6, 2011 at 3:26 pm: Leslie

    This is fantastic! My 3 kids gobbled it up! Yum!

  • June 10, 2011 at 2:36 pm: Katie

    It’s like potato salad and guacamole had a one night stand and… well… you know. I made this for a cookout and everyone who had some really enjoyed it! I only used 1/2 of the red onion called for and it was onion-y enough for me.

  • June 18, 2011 at 1:00 pm: Kim

    I first make this last year (from the Vegan Brunch cookbook) it’s so good, I get requests to bring it to gatherings.
    I strongly recommend buying the book I have found so many great recipes that my husband (the Vegan) and the kids and I (non Vegan) love.

  • July 3, 2011 at 1:22 pm: Shannon

    I’ve made pesto potato salad lots of times but never thought of using guacamole. Yum. Can’t wait to try it!

  • July 8, 2011 at 10:38 pm: Kimberly

    Thanks for this recipe! I recommend cilantro or parsley thrown in as well.

  • July 22, 2011 at 3:12 am: Meghan

    Made this for dinner tonight and holy guacamole (+ potatoes)! This stuff is delish! I don’t like the taste of mayo – vegan or not, so this is awesome and has it’s own flavor that I love!

  • August 12, 2011 at 2:06 am: Fath

    I added raw garlic. So yummy!

  • August 16, 2011 at 7:46 pm: Ariel

    This has been one of my favorite summer dishes! I diced radishes instead of the cucumber and loved the added spiciness. Yum!!

  • October 25, 2011 at 5:28 am: Dynomysus

    Holy Yumminess!! This is one of my favorite summer recipes! Thanks!

  • January 5, 2012 at 5:38 am: Kay

    I just decided to go vegan today, so this was my very first recipe, and even my mom, the professional chef, loved it! I suggest a little less lime next time, it sort of over powered the avocado.

  • January 16, 2012 at 2:19 am: Elizabeth H

    It was Yum! Thanks!

  • January 17, 2012 at 1:23 am: Katherine

    I was only making this for two, so I had two smaller potatoes and sort of haphazardly reduced all the other quantities. Nothing mathematical, just ‘few scoops of avocado looks about right’ sort of stuff. I had kipfler potatoes and I left out the cucumber (yuk). Anyway, it was amazing. What I love about you guys is that you think of such creative ways to use plant foods – why use vegan mayo when you’ve got avocado? Next time I’ll make this to the recipe and I’m certain it’ll be even more delicious. I’m suspecting this is going to become my standard bring-a-plate fare. Yum!

  • January 19, 2012 at 9:57 pm: Sherry

    yum!!! I am totally making this tonight! Thanks!

  • January 23, 2012 at 11:24 pm: Chanelle G

    This was absolutely amazing! I couldn’t find any fingerlings, but the Yukon Golds i found were fabulous :) I dislike cucumber, so nixed that. And added garlic and lots of cilantro (I HEART cilantro!). It was like eating a bowl of guacamole, and it was WONDERFUL.

  • March 25, 2012 at 6:36 am: Sarah M

    Finally! A vegan potato salad that DOESN’T use vege mayo! I hate all that prosecced fake vego stuff and this dish sounds amazing – am making it tonight with vegetable and tempeh skewers with tamari, garlic, ginger, viniger and semsame oil marinate…mmm should go together nicely!

  • April 3, 2012 at 1:53 am: Amy

    i was so glad to see that this didn’t have any vegan mayo! love alternatives :-) i would have added pickles, if i would have thought of it! it was so yummy.

  • April 3, 2012 at 2:26 pm: Lindsey

    this was so great! made it last night! put alot of lime juice in it and used Greek yogurt to make the avocado go farther. it is still a pretty light green color! so good!! thanks!!

  • April 6, 2012 at 2:47 am: Sherie Krause

    How many does this serve? We are doing a wedding in July tor 100 and wonder what to multiply the recipe by.

  • April 21, 2012 at 2:36 pm: Louise

    Deeeeelicious!!! What a fan’freakin’tastic idea using avocado for as the dressing instead of vegan mayo. I’ll be making this again and again and encouraging my nonvegan / nonvegetarian friends to try it. Thank you!!

  • April 22, 2012 at 3:21 am: Lora

    This is tasty and adaptable in my experience – I added green bell peppers, zucchini, and broccolini and they worked very well. This is pretty low calorie too for a potato salad. Sherie – I know a pound of potatoes typically yields 3 cups of chunks, maybe that helps your calculations!

  • April 30, 2012 at 6:47 am: Melanie

    I had a potluck today and somebody brought this. Delicious, absolutely on my list of “soonest”!

  • May 22, 2012 at 12:39 am: Susan W Schultz

    This looks delish! I can’t wait to make this for memorial day with friends!

  • May 23, 2012 at 11:59 pm: Becca J

    This is AMAZING, Thank You!

  • July 8, 2012 at 12:32 am: Kylie

    Oh this was so good – Thanks for sharing!

  • July 30, 2012 at 11:21 am: Ashley T

    This was amazing! Even my omni friends love it. I’ve made it twice in two weeks. Great job! :)

    Oh, and if you add a teaspoon or so of lemon juice it keeps it from browning longer. Mine was in the fridge overnight and it hasn’t browned yet!

  • August 17, 2012 at 12:08 am: Sile

    So delicious–I just made it. Added extra cayenne, salt, and pepper.

  • January 17, 2013 at 3:36 pm: Vegan Vampire

    We made this last night to go with BBQ seitan ribs and corn on the cob (to celebrate 80 degree weather in SC in January), and it turned out great! It really does have a great southern taste! We halved the recipe and it came out wonderfully! This recipe has completely changed our paradigm about potato salad!

  • January 22, 2013 at 12:13 am: jitt3rbugg

    YUM! I found this recipe by searching “avocado” on this site… It sounds delish! Except I only have sweet potatoes on hand. And only a white onion. And lemon, not lime. And no cayenne, just black pepper. And no cucumber. And I don’t feel like using my blender. BUT I DO HAVE TWO AVOCADOS! LMAO. I am TOO excited to try eating my avocado and potato together to wait til I get a chance to get to the grocery store. MUST. MAKE. POTATO.SALAD.NOW !!!

    It will be interesting.. Thanks for the inspiration!

    The first PPK dish I attempted was Mac n Shews – YUMMM. Now that recipe I DID follow to a t.. My blender caught fire – obviously wasn’t *quite* up to the task. But it was so worth it in the end!

  • February 3, 2013 at 2:06 am: Lianne

    I can’t wait to make this!

  • February 3, 2013 at 7:47 pm: Maureen

    Should the potatoes be peeled or not?

  • February 3, 2013 at 9:26 pm: Courtney

    very yummy, thanks! I only used half an onion though because a whole onion was a little much.

  • February 24, 2013 at 11:54 am: tammy

    wonder what it would be like with a hard boiled egg or two crumbled up???

  • May 20, 2013 at 11:14 pm: patricia bodi

    tried it, won’t make it again….

  • August 3, 2013 at 5:10 am: gina

    this was a hit at a recent beach BBQ!

  • August 22, 2013 at 4:17 pm: Vegan Vampire

    I read that if you put an avocado pit in when you cover it, it will stay fresher longer; I’ll try that next time.

  • September 12, 2013 at 3:42 pm: Vegan Vampire

    With the avocado pits to keep it green longer! :)

  • September 13, 2013 at 1:52 am: Amanda

    Looking up recipes for my Yom Kippur break fast. I have a bag full of Russet potatoes that I want to use. Do you think I can sub the Yukons out for this potato salad?

  • October 7, 2013 at 5:37 am: Monu Teena

    Tried the potato salad yesterday good recipe you have shared with Avocado see thanks for sharing!

  • May 11, 2014 at 11:05 am: KT

    Wow realise I’m 3 years behind this post but this is amazing!

  • May 20, 2014 at 4:53 am: BJ Fazeli

    Then you had those that would come out and tell someone that they were wrong.
    With your Black – Berry and a web service called Gym Technik, having a more slender waist for a more comfortable fit for you Black –
    Berry belt case is just a click away. Then take your arms and place them behind you on the surface.
    As was discussed at the beginning of this article, improving your fitness can
    be a difficult and challenging endeavor.

  • May 21, 2014 at 6:49 pm:

    From the moment you step out of the liturgy, especially if you have finalised on your destination then start
    looking for a special treat and black porn. To top it all off,
    you’ll be able to score some great deals if
    you plan on hosting a great conference. If
    you traveled actoss the globe.

  • November 9, 2014 at 3:41 pm: Sophie

    Made this for a potluck. Had no regrets.

  • February 12, 2015 at 8:39 pm: Emma

    Made this for a pot luck at work and it was enormously popular. Since I was making it in advance, I kept the dressing in its own container, with a sheet of plastic wrap pressed down over the top, and then mixed everything together right at serving time. Delish! I wasn’t sure about the heat tolerance levels of folks so I left out the optional cayenne, but that definitely would have made it even tastier, so I will keep it in next time. Highly recommended! I’ve had to print 4 copies of the recipe in the last hour.

  • April 22, 2015 at 6:10 pm: Hilda

    Delicious Thank you!

  • May 11, 2015 at 4:25 pm: Katie

    Made this for Mother’s Day brunch this past weekend to rave reviews! Absolutely delish!

  • July 16, 2015 at 2:49 pm: Ann

    Instead of cayenne pepper, if you like a kick, add a little bit of jalapeno to the dish. YUM.