Description
This creamy and flavorful Vegan Potato Salad is perfect for gatherings and meal prep. It features tender baby red potatoes tossed in a rich avocado and vegan mayonnaise dressing, enhanced with fresh herbs, green onions, and a touch of tangy capers. Ready in just 30 minutes, this dish is a delicious dairy-free, egg-free alternative to traditional potato salad.
Ingredients
Scale
Potatoes
- 2 pounds baby red potatoes, halved
Vegetables & Herbs
- 4 green onions
- 1/2 cup sprigs fresh parsley, stems removed
- 3 tarragon sprigs, stems removed
- 1 celery rib, finely chopped
- Sliced radishes (for topping)
Dressing
- 2 medium ripe avocados, peeled and pitted
- 1/2 cup vegan mayonnaise
- 2 teaspoons capers, drained
- 1 teaspoon seasoned salt
Instructions
- Boil the Potatoes: Place the halved baby red potatoes in a large saucepan and add enough water to cover them. Bring the water to a boil over medium-high heat, then reduce the heat and cook uncovered until the potatoes are tender, about 8-10 minutes.
- Prepare the Dressing: While the potatoes cook, chop the green onions, separating the white and green parts. Place the green parts into a blender along with the peeled avocados, fresh parsley, vegan mayonnaise, tarragon sprigs, drained capers, and seasoned salt. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as needed.
- Drain and Combine: Once the potatoes are tender, drain them well and transfer to a large mixing bowl. Add the finely chopped celery and the reserved white portions of the green onions to the potatoes.
- Toss with Dressing: Pour the avocado-based dressing over the potato mixture and toss gently but thoroughly to coat all ingredients evenly.
- Chill: Cover the bowl and refrigerate the salad for at least 1 hour to allow flavors to meld and the salad to chill.
- Garnish and Serve: Just before serving, top the salad with sliced radishes and additional fresh parsley for a vibrant and crisp finish.
Notes
- This salad can be prepared ahead of time, making it ideal for entertaining or meal prep.
- The avocado in the dressing keeps it creamy without dairy or eggs, making it suitable for vegans.
- For extra tang, you can add a squeeze of lemon juice to the dressing if desired.
- Make sure not to overcook the potatoes so they hold their shape after tossing.
Nutrition
- Serving Size: 1 cup
- Calories: 235
- Sugar: 1g
- Sodium: 295mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
