Description
This creamy and flavorful Vegan Potato Salad combines tender baby red potatoes with a rich avocado and vegan mayonnaise dressing, enhanced by fresh herbs and capers. Perfect as a make-ahead side dish for gatherings or a light picnic meal, this salad is wholesome, nutritious, and entirely plant-based.
Ingredients
Scale
Potatoes and Vegetables
- 2 pounds baby red potatoes, halved
- 4 green onions (white and green portions separated)
- 1 celery rib, finely chopped
- Sliced radishes (for garnish)
Dressing
- 2 medium ripe avocados, peeled and pitted
- 1/2 cup sprigs fresh parsley, stems removed (plus extra for garnish)
- 1/2 cup vegan mayonnaise
- 3 tarragon sprigs, stems removed
- 2 teaspoons capers, drained
- 1 teaspoon seasoned salt
Instructions
- Cook the Potatoes: Place the halved baby red potatoes in a large saucepan and add enough water to cover them completely. Bring the water to a boil over medium-high heat, then reduce the heat and let it simmer uncovered for 8 to 10 minutes, or until the potatoes are tender when pierced with a fork.
- Prepare the Dressing: While the potatoes are cooking, chop the green onion white portions finely and set aside. Add the green portions of the green onions, ripe avocados, fresh parsley sprigs, vegan mayonnaise, tarragon sprigs, capers, and seasoned salt to a blender. Blend until smooth and well combined, scraping down the sides as needed to ensure an even texture.
- Combine Salad: Once the potatoes are cooked, drain them thoroughly and transfer them to a large mixing bowl. Add the chopped celery and white portions of the green onions to the potatoes. Pour the blended avocado dressing over the mixture and gently toss all ingredients together until the potatoes are evenly coated with the dressing.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 1 hour to allow the flavors to meld. Before serving, garnish the salad with sliced radishes and additional fresh parsley sprigs for a crisp, colorful finish.
Notes
- This potato salad is best served chilled and can be made a day in advance to enhance the flavors.
- Using baby red potatoes helps them hold their shape better and provides a nice texture contrast to the creamy dressing.
- Adjust the seasoned salt according to taste or substitute with a combination of salt and pepper if preferred.
- For added zest, consider adding a squeeze of fresh lemon juice to the dressing before blending.
- Sliced radishes add a crunchy garnish but can be omitted or replaced with chopped cucumber for variation.
Nutrition
- Serving Size: 1/8 recipe (approximately 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
