Superfood Recipe: Potato Salad with Avocado and Dill

vegan potato salad

How do you make a creamy potato salad when using whole foods? Simple! Mash up a fresh ripe avocado, and substitute it for the vegan mayo (not an ingredient I use in my kitchen!) I like to season this recipe to give it an extra kick, so it’s truly a dish you can enjoy on its own or paired with a light soup or wrap. Get ready to try the best whole-food potato salad ever!

INGREDIENTS, Makes 4−6 side servings

2 pounds small red potatoes
1 large avocado
2 teaspoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon smoked paprika
½ teaspoon (or less) Herbamare or sea salt
1½ teaspoons maple syrup or liquid sweetener (optional, to balance the acidic lemon and spicy mustard)
Freshly ground black pepper
1/3 cup fresh dill, packed and then chopped
½ bunch green onions (green part), sliced
3 stalks celery, trimmed and sliced
½ white onion, diced

For recipe instructions please visit Forks Over Knives:

Recipe by Veronica Grace,

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