Avocado Potato Salad


  • 4 large red potatoes
  • 1 ripe avocado
  • 1 tbsp. grainy mustard
  • juice of 1/2 a lemon
  • 2 scallions
  • 1 tbsp. fresh rosemary
  • salt & pepper to taste

To make this dish take less time, I microwaved the potatoes to cook them through. Once they are fork tender, refrigerate for about an hour or until they’re cool. Slice them into bite-size chunks and put in a large bowl. In a smaller bowl, mash the avocado, mustard, lemon, salt & pepper, and rosemary until they’re fully incorporated and semi-smooth. Pour avocado sauce over the potatoes and mix until they are fully covered with the mixture. Mince the scallions and mix them into the potato salad along with salt & pepper to your liking. Refrigerate for an hour or so, or serve immediately if you like it at room temperature.

I hate traditional potato salad, so I don’t really care that I “can’t” eat it as a vegan. I’m just not big on mayonnaise-based salads in general, so veganaise potato salad wouldn’t tickle my fancy either. But, I saw a recipe for mashed avocado with chickpeas to make a salad, so I figured I would try out a potato salad that I would actually like, and would be healthy, decadent, but not too heavy. This is it! It’s easy, SO FLAVORFUL, tangy, and overall delicious. I took the leftovers to work today and the salad is even better the next day. Happy eating, betches! ๐Ÿ˜‰



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