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Vegan Avocado Potato Salad Recipe

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.

A spoon holding a scoop of avocado potato salad with the words "Vegan Avocado Potato Salad" digitally written above it.

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.

Potatoes in a strainer with the words "15+ Budget Potato Recipes" digitally written on top.

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:

How To Make Vegan Avocado Potato Salad:

Diced potatoes in a pot of water.

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.

Half an avocado cut into slices in the skin and an uncut half behind it.

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.

Avocado slices and garlic chunks in a blender cup.

Rough chop the garlic clove and add it as well.

Liquid in a measuring spoon over a blender cup.

Add in the olive oil, lime juice, honey, and dill. Blend until you get a creamy texture.

Potato chunks and avocado pieces in a bowl.

Cut the remaining avocado and add it to the bowl with the potatoes.

Avocado dressing over potato chunks.

Pour the avocado dressing on top of the avocado and potatoes.

Avocado Potato Salad.

Add the salt and lemon juice. Gently stir until the potatoes and avocado are coated in the dressing.

A spoon scooping avocado potato salad from a bowl.

Vegan Avocado Potato Salad: Frequently Asked Questions

Can you use other fresh herbs?

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.

Can you make avocado potato salad without a blender?

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.

Can you make this ahead of time?

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).

How can you quickly ripen avocado?

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.

How do you store leftover avocado potato salad?

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.

If you're looking for the perfect potluck side dish, choose this Loaded Potato Salad. It tastes like the inside of a baked potato! Get the recipe at www.drugstoredivas.net.

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.

We also have a Classic Potato Salad and Deviled Egg Potato Salad, which are both egg and potato based, but seasoned pretty differently.

Yield: 10 Servings

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.

Prep Time 5 minutes
Cook Time 12 minutes
Additional Time 15 minutes
Total Time 32 minutes

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

  1. Rinse and peel the potatoes. Then, dice them.
  2. Fill a large pot with water. Generously salt the water. This is your only chance to really season the potatoes.
  3. 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.
  4. Remove the cooked potatoes from the heat, drain them, and let them cool to room temperature. 
  5. While the potatoes are boiling, you’re going to make the dressing.
  6. Cut one of the avocados into pieces and add them to your blender’s single-serve cup attachment.
  7. Rough chop the garlic clove and add it as well.
  8. Add in the olive oil, lime juice honey, and dill. Blend until you get a creamy texture.
  9. Cut the remaining avocado and add it to the bowl with the potatoes.
  10. 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

10

Serving Size

1

Amount 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.

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