Introduction

This vibrant vegan potato salad is a fresh twist on a classic favorite, using creamy avocado instead of mayonnaise for a healthy, delicious dressing. Packed with crunchy vegetables and fragrant dill, it’s perfect for picnics, barbecues, or a light meal any time.

A close-up of a fork held by a woman's hand lifting a small bite of potato salad from a black plate, which should be white in the description, filled with chunky potato pieces coated in a creamy green herb dressing. The salad has visible layers of yellow potato cubes mixed with bright green cucumber slices, small bits of red onion, and scattered sprigs of fresh dill for garnish. On the plate, there is a neatly placed cucumber ring on top of the salad mound with more dill beside it, creating a fresh and textured look. The background is a white marbled texture with a soft orange cloth in the distance, adding warmth to the setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 medium potatoes
1 avocado
1 cucumber
1/2 cup fresh dill
1 red onion
1 tbsp lemon juice
1 tsp apple cider vinegar
2 tbsp yellow mustard
Salt and black pepper to taste
1/2 cup celery (optional)

Instructions

Step 1: Peel and remove the seed from the avocado. Place it in a small bowl and mash until smooth with no large lumps. Add the yellow mustard, apple cider vinegar, lemon juice, salt, and pepper. Mix well and adjust seasoning to taste.
Step 2: Peel the potatoes and cut them into small chunks. Place them in a stockpot filled with salted water. Bring to a boil and cook for 10-15 minutes, or until the potatoes are fork-tender. Drain and transfer to a large bowl.
Step 3: While the potatoes cook, dice the cucumber, finely chop the red onion, slice the celery (if using), and chop the fresh dill.
Step 4: Add the cucumber, onion, celery, and dill to the bowl with the potatoes. Pour the avocado dressing over the salad and gently toss until everything is evenly coated.
Step 5: Serve immediately or refrigerate until ready to eat for flavors to meld.

Tips & Variations

Use Yukon Gold potatoes for a creamier texture that holds shape well.
For extra tang, add a teaspoon of Dijon mustard or a splash of pickle juice to the dressing.
Switch up the herbs by using fresh parsley or chives instead of dill for a different flavor profile.
If avocado isn’t in season, try blending silken tofu with lemon juice and mustard for a creamy vegan dressing alternative.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Because avocado can darken when exposed to air, the salad is best eaten within the first 24-48 hours for optimal freshness. Stir gently before serving and enjoy cold or at room temperature.

How to Serve

A white bowl filled with chunky pieces of potato coated in a green creamy sauce, mixed with fresh green cucumber slices and small bits of purple-red onion scattered on top. The potato pieces have a rough texture and vary in size, while the cucumber adds a fresh crispness. A woman's hand is holding a spoon mixing the salad, and another woman's hand is holding a fork with some of the green sauce on it. The scene is set against a white marbled background and a wooden surface below the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, you can prepare it up to a day in advance. Keep it refrigerated and give it a gentle stir before serving to refresh the flavors.

Is this potato salad gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free, making it suitable for those with gluten sensitivities.