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.
Sounds delish! I’m going for it!
This looks amazing!
(minus the onion :3)
Would this brown at all or will the Lime juice keep it completely in check?
@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.”
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 😉
@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” 😀
Oooh, that sounds great, says this person who loves potatoes but not mayo. I’ll have to try it soon …
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.
i wanted something fresh but still ‘carby’ and with the old non-veg feel. DE-freekin’-LIVERED. <3s to you
This is similar to an epicurious recipe: http://www.epicurious.com/recipes/food/views/Lemony-Potato-Avocado-Salad-15207
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!
That is the most perfect little tomato. This looks heavenly! Can’t wait to try it!!
Oh yeah! I can’t wait to make this! 😀
Oh my heaven in a bowl on earth!!! Best of two worlds – guacamole and potato salad!!!
Awesome. Tried it, turned out star spangled. Thanks for sharing.
Diana B.
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.
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.
Isa, you are indeed a genius! 🙂
This was awesome.
It looks so yummy! I can’t wait to try!
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 😀
Is there a printer friendly button for the posts on this site??!! Help!
This is fantastic! My 3 kids gobbled it up! Yum!
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.
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.
I’ve made pesto potato salad lots of times but never thought of using guacamole. Yum. Can’t wait to try it!
Thanks for this recipe! I recommend cilantro or parsley thrown in as well.
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!
I added raw garlic. So yummy!
This has been one of my favorite summer dishes! I diced radishes instead of the cucumber and loved the added spiciness. Yum!!
Holy Yumminess!! This is one of my favorite summer recipes! Thanks!
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.
It was Yum! Thanks!
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!
yum!!! I am totally making this tonight! Thanks!
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.
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!
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.
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!!