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.

Creamy Avocado Potato Salad

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Servings 8 servings

Ingredients
  

  • 2 lbs fingerling potatoes cut into 3/4 inch chunks
  • 2 pcs avocados
  • 2 tablespoons lime juice from a lime or two
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cayenne pepper optional
  • 1 pc plum totato chopped
  • 1 pc small red onion diced small
  • 1 pc smallish cucumber diced very small
  • Scallions for garnish optional

Instructions
 

  • 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.
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