If you’re looking for a potluck recipe for a summer barbecue, this Avocado Potato Salad recipe is great. It uses olive oil, not mayo, so it’s accidentally vegan.
For more ideas of what to make, check out all of our recipes.
We eat avocados all the time. They’re full of good fat and but they also just taste amazing. And they’re a really good substitute for mayo when you’re making potato salad. Which can actually make your potato salad vegan.
That’s what happened with this Avocado Potato Salad recipe. Unlike traditional potato salad, this doesn’t have any mayonnaise in it. Or hard-boiled eggs either, which makes this delicious recipe accidentally vegan.
Even better than that is the fact that you can make this potato salad beforehand and keep in the fridge until it’s time to go to your barbecue (or just bring it out, if you’re hosting the soiree). That frees you up to make other side dishes for your backyard barbecue closer to mealtime.
If you bought a large bag of potatoes to make this, and now you have a bunch left over that you need to use, check out our list of Budget-Friendly Potato Recipes for some new recipe ideas.
Vegan Avocado Potato Salad Recipe
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Vegan Avocado Potato Salad Ingredients:
- 5 small potatoes
- 2 avocados
- 1 garlic clove
- 4 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon honey
- 2 teaspoons fresh dill (1 sprig)
- 1 tablespoon salt
- 1 teaspoon lemon juice
How To Make Vegan Avocado Potato Salad:
Rinse and peel the potatoes. Then, dice them.
You don’t want to dice them too small because they’ll cook too quickly and end up more like mashed potatoes than potato salad. But, you don’t want to dice them too large because then they’re too big to eat in a single bite. Try and dice them the same size so that they all cook evenly.
Fill a large pot with water. Generously salt the water. This is your only chance to really season the potatoes.
Bring the water to a rolling boil, over high heat, then add the diced potatoes. Boil for about 12 minutes until the potatoes are just about fork tender.
Remove the cooked potatoes from the heat, drain them, and let them cool to room temperature. You can put them in a large bowl the fridge or sit them under cold running water to help them cool down as well.
While the potatoes are boiling, you’re going to make the dressing.
Cut one of the avocados into pieces and add them to your blender’s single-serve cup attachment.
Rough chop the garlic clove and add it as well.
Add in the olive oil, lime juice honey, and dill. Blend until you get a creamy texture.
Cut the remaining avocado and add it to the bowl with the potatoes.
Pour the avocado dressing on top of the avocado and potatoes.
Add the salt and lemon juice. Gently stir until the potatoes and avocado are coated in the dressing.
Vegan Avocado Potato Salad: Frequently Asked Questions
If you don’t love dill, you can use other fresh herbs in this potato salad. Of course, that will change the recipe, but go right ahead and make it your own.
Our top suggestion would be fresh cilantro because it pairs really well with fresh avocado. In a pinch you can use chopped parsley, but that will have a more mild taste so you might need to add a little bit of extra seasoning to compensate.
If you don’t have a blender with a single-serve cup, you can make the dressing in a food processor. If you don’t have that, you can make the dressing by hand by mixing all the ingredients together in a small bowl. It’ll take a little longer to incorporate the olive oil into the mashed avocado, and the dressing may be a little thicker than the creamy spread you get from the blender, but it’ll still be delicious.
Yes and no. If you’re pressed for time, you can boil the potatoes ahead of time and let them sit in the refrigerator overnight. But, if you make the entire avocado potato salad the night before, the avocado will start browning. It’ll taste fine, but it won’t look great.
You can, however, assemble this in the morning and serve it later in the afternoon without worrying that it will discolor (as long as you keep it in the fridge until you serve it).
If you bought avocado to make this and realized that your avocado are really firm (so they’re not ripe yet), simply put the avocado in a brown bag and close the top. Leave the bag out on the counter overnight. The next day, the avocado skin will be squeezable and the avocado flesh will be soft enough to cut.
If you still don’t feel like your avocados are ripe enough, use one in the dressing and don’t use the other in the potato salad instead. Just save it to use in one of our other avocado recipes.
If you had your potato salad out on a table during your barbecue, the avocado may have started to oxidize and brown. That’s fine. The potato salad will still be okay to store and eat as leftovers.
Store any leftover avocado potato salad in an airtight container in the fridge for up to three days.
More Potato Salad Recipes:
If you like potato salad, but a vegan potato salad isn’t for you, try our Loaded Potato Salad recipe. That’s a great recipe filled with bacon, cheese, sour cream, and green onion.
Vegan Avocado Potato Salad
If you’re looking for a potluck recipe for a summer barbecue, this Avocado Potato Salad recipe is great. It uses olive oil, not mayo, so it’s accidentally vegan.
Ingredients
- 5 small potatoes
- 2 avocados
- 1 garlic clove
- 4 tablespoons olive oil
- 3 tablespoons lime juice
- 1 teaspoon honey
- 2 teaspoons fresh dill (1 sprig)
- 1 tablespoon salt
- 1 teaspoon lemon juice
Instructions
- Rinse and peel the potatoes. Then, dice them.
- Fill a large pot with water. Generously salt the water. This is your only chance to really season the potatoes.
- Bring the water to a rolling boil, over high heat, then add the diced potatoes. Boil for about 12 minutes until the potatoes are just about fork tender.
- Remove the cooked potatoes from the heat, drain them, and let them cool to room temperature.
- While the potatoes are boiling, you’re going to make the dressing.
- Cut one of the avocados into pieces and add them to your blender’s single-serve cup attachment.
- Rough chop the garlic clove and add it as well.
- Add in the olive oil, lime juice honey, and dill. Blend until you get a creamy texture.
- Cut the remaining avocado and add it to the bowl with the potatoes.
- Pour the avocado dressing on top of the avocado and potatoes. Add the salt and lemon juice. Gently stir until the potatoes and avocado are coated in the dressing.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 180Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 0mgSodium 645mgCarbohydrates 19gFiber 4gSugar 2gProtein 3g
Have you tried this Vegan Avocado Potato Salad recipe? Let us know how it went in the comments.
andrea
Friday 18th of August 2023
this potato salad turned out so good! will be making it again!
Jeni
Monday 13th of April 2015
What a great side to any meal! Delish, delish!
Maria
Tuesday 20th of August 2013
Yum! Yum! Gotta try this recipe. Love avocados.
rebekkah
Monday 19th of August 2013
How come I didn't think of this lol. We eat Avocados all the time too. I've been adding them to my veggie/fruit smoothies lately.