Vegan potato salad – with a twist!
When you want a delish potato salad to munch alongside a good old vegan burger, this is it…with a twist! Rather than just boring mayo, this dressing ups the creaminess by adding avocado. Just a note: while it’s perfect on the day, and will probably all get gobbled up, the dressing will turn brown as it oxidizes and won’t look as appealing if stored overnight – just like preservative-free guacamole.
Vegan potato salad - with a twist!
- 4 medium gold potatoes
- 1 large avocado
- 1/4 cup vegan mayonnaise
- 1/2 tsp dried dill
- 1 tsp dijon mustard
- Juice of 1/2 lime
- 2 Tbsp diced red onion
- Salt and pepper to taste
Boil a saucepan of water to cook the potatoes.
Chop the potatoes into small cubes (leave the skin on). Carefully add to boiling water and cook for 10-12 minutes or until tender, but still firm. Check tenderness with a fork as they're cooking.
While the potatoes are cooking make the dressing. Start by peeling, deseeding, and mashing the avocado in a large bowl.
Add the remaining ingredients and whisk until well combined.
Drain the cooked potatoes and rinse with cold water.
Add the potatoes to the dressing and gently mix until they are completely coated. Top with a little extra dill if desired and devour!