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 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.
How many does this serve? We are doing a wedding in July tor 100 and wonder what to multiply the recipe by.
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!!
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!
I had a potluck today and somebody brought this. Delicious, absolutely on my list of “soonest”!
Susan W Schultz
This looks delish! I can’t wait to make this for memorial day with friends!
This is AMAZING, Thank You!
Oh this was so good – Thanks for sharing!
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!
So delicious–I just made it. Added extra cayenne, salt, and pepper.
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!
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!
I can’t wait to make this!
Should the potatoes be peeled or not?
very yummy, thanks! I only used half an onion though because a whole onion was a little much.
wonder what it would be like with a hard boiled egg or two crumbled up???
tried it, won’t make it again….
this was a hit at a recent beach BBQ!
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.
With the avocado pits to keep it green longer! 🙂
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?
Wow realise I’m 3 years behind this post but this is amazing!