I have never been a fan of traditional potato salad. In my circle, that makes me an odd minority. So, when I saw this recipe on Twitter a while back, I was intrigued by the mayo/mustard-less possibilities. It turns out my instinct on the yumminess of this was right on.
I planned to whip this up as part of our Memorial Day BBQ but we ended up getting home too late for that much fuss and instead opted for take-out. Holiday Grillfest – Take 2, was yesterday and this was a great addition to the meal.
The one downside here, as always with avocado based dishes, is that it can’t be made too far in advance and can’t be kept for leftovers. Still, I think it’s good enough (and easy enough) to warrant some on-site prep for your next family get together.
Vegan Avocado Potato Salad
Recipe courtesy of Post Punk Kitchen
2 lbs fingerling potatoes (or whatever you can find), cut into 3/4 in. chunks
2 tbs lime juice
1/2 tsp salt
1/4 tsp ground cayenne pepper (optional)
1 plum tomato, chopped
1 small red onion, diced small
1 small cucumber, diced very small
Scallions for garnish (optional)
- Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower heat to a rolling boil and cook for 15-20 min, until potatoes are easily pierced with a fork. Drain, rinse with cold water and set aside to cool
- Once potatoes have cooled, prepare the dressing. Split the avocado in half, remove the seed and scoop into a food processor. Add the lime juice, salt and cayenne (if using) and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion
- Put the potatoes and cucumbers in a large mixing bowl and mix them. Add the dressing and mix well. Taste for salt and spice
- Wrap tightly and chill until ready to use*. Top with scallions, if you like
*This can sit for a couple of hours, at most, before the avocado will brown.
Yield: Serves 6 to 8