Is there anything you can’t do with an avocado? You can make guacamole and dip veggies into it, add it to a smoothie, spread it on toast and use it to make dense, fudgy desserts. Here, mashed avocado replaces mayonnaise as the creamy ingredient in this vegan potato salad. Avocado acts as the perfect substitute – it’s loaded with healthy fats and won’t weigh you down the way mayo might. Bring this dish along to share at your next picnic, cookout or block party.
No-Mayo Potato Salad (Vegan)
Prep Time 20 minutes
Cook Time 10 minutes
Cool Time 20 minutes
Total Time 50 minutes
Servings 10
Calories 166 kcal
Ingredients
- 10 organic gold potatoes small in size, rinsed
- 1/2 tsp. salt for boiling potatoes
- 1 whole avocado
- 1/2 small lemon juiced
- 2 Tbsp. fresh chives minced
- 1/4 tsp. pink salt
- 1/4 tsp. ground black pepper
Instructions
-
In large pot with cold water, add potatoes and half teaspoon salt. Bring to boil and cook for 10 minutes until fork tender.
-
Drain potatoes. Rinse with cold water to cool.
-
Once cooled, cut each potato in half. Cut each half into quarters. (You’ll get 8 bite-size pieces per potato.)
-
In large bowl, mash avocado and combine with lemon juice, chives, pink salt and pepper.
-
Stir in potatoes and mix until potatoes are fully coated.
-
Serve immediately or chilled.
Recipe Notes
Grab these ingredients and more at Vitacost.com.
Nutrition Facts
No-Mayo Potato Salad (Vegan)
Amount Per Serving (1 g)
Calories 166
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 155mg6%
Potassium 831mg24%
Carbohydrates 32g11%
Fiber 5g20%
Sugar 2g2%
Protein 4g8%
Vitamin A 163IU3%
Vitamin C 40mg48%
Calcium 28mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.