No-Mayo Potato Salad (Vegan)

by | Updated: June 29th, 2017

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.

Vegan avocado potato salad #healthysummer |

No-Mayo Potato Salad (Vegan)


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

  1. In large pot with cold water, add potatoes and half teaspoon salt. Bring to boil and cook for 10 minutes until fork tender.
  2. Drain potatoes. Rinse with cold water to cool.
  3. Once cooled, cut each potato in half. Cut each half into quarters. (You’ll get 8 bite-size pieces per potato.)
  4. In large bowl, mash avocado and combine with lemon juice, chives, pink salt and pepper.
  5. Stir in potatoes and mix until potatoes are fully coated.
  6. Serve immediately or chilled.

Hungry for more? Check out these other vegan favorites:

Browse our selection of vegan foods.

Pamela Higgins

Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC and She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Contact Pam directly via email at