Creamy Avocado Potato Salad
Equipment
- Kitchen Knife
- Large mixing bowl
- Large pot
- Measuring cups
- Measuring spoons
- Small mixing bowl
- Whisk
Ingredients
For the Potato Salad
- 2⅔ cups Potatoes peeled and chopped
- ⅔ cup Celery diced
- 2 tablespoons plus 2 teaspoons Red Bell Pepper diced
- 2 tablespoons plus 2 teaspoons Red Onion minced
For the Avocado Dressing
- ⅔ Avocado mashed
- 2 teaspoons Apple Cider Vinegar
- 2 teaspoons Bragg Liquid Aminos
- 2 teaspoons Italian Seasoning
- 1⅓ teaspoons Dijon Mustard
- ½ teaspoon Kosher Salt
- ¼ teaspoon Ground Black Pepper
Instructions
Prepare the Potato Salad
- Place the chopped potatoes in a large pot and cover them with water.
- Bring the water to a boil and cook the potatoes for 10 to 15 minutes until fork-tender.
- Drain the potatoes thoroughly and allow them to cool to room temperature.
- Transfer the cooled potatoes to a large mixing bowl.
- Add the celery, red bell pepper, and red onion.
- Gently mix the vegetables and set the bowl aside.
Prepare the Avocado Dressing
- Place the mashed avocado in a small mixing bowl.
- Add the apple cider vinegar, Bragg Liquid Aminos, Italian seasoning, Dijon mustard, kosher salt, and black pepper.
- Whisk until the dressing is smooth and evenly combined.
Combine and Chill
- Pour the avocado dressing over the potato mixture.
- Gently toss until the potatoes and vegetables are evenly coated.
- Taste and adjust the seasoning when necessary.
- Cover the mixing bowl and refrigerate the salad for at least 1 hour.
- Serve the Creamy Avocado Potato Salad chilled.
Notes & Wine Advice
Serving Suggestions
Serve this potato salad chilled alongside grilled vegetables, veggie burgers, roasted chicken, or fresh bread. It is especially suitable for picnics, barbecues, packed lunches, and summer buffets.Recipe Notes
Cook the potatoes only until fork-tender so they retain their shape when mixed with the dressing. Allow them to cool completely before adding the avocado. Bragg Liquid Aminos provides salt and savoury flavour, so taste the salad before adding additional salt.Variations
Add chopped fresh parsley, dill, chives, cucumber, sweetcorn, or pickles. For additional protein, fold in drained chickpeas or white beans. A little fresh lemon or lime juice can be added to brighten the dressing and help slow the browning of the avocado.Storage
Store the salad in a covered container in the refrigerator and consume it within two days. The avocado dressing may darken gradually, although this does not immediately indicate spoilage. Do not leave the salad at room temperature for longer than two hours.Wine Advice
A crisp Pinot Grigio complements the fresh vegetables and creamy avocado without overpowering them. Sauvignon Blanc is another suitable choice because its bright acidity balances the richness of the dressing.Nutrition values
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About Creamy Avocado Potato Salad
Creamy Avocado Potato Salad combines tender potatoes and crisp vegetables with a smooth dressing made from ripe avocado, mustard, apple cider vinegar, and savoury liquid aminos. Unlike traditional potato salads, this version contains no mayonnaise, eggs, or dairy. It is a colourful side dish for picnics, barbecues, lunches, and summer gatherings.
The avocado creates a naturally creamy consistency, while apple cider vinegar adds enough acidity to keep the salad fresh and balanced. Celery, red bell pepper, and red onion provide colour, crunch, and a pleasant contrast to the soft potatoes. Italian seasoning adds a convenient mixture of aromatic herbs without requiring several separate seasonings.
Choosing the Best Potatoes
Waxy potatoes are the best choice for avocado potato salad because they retain their shape after cooking. Baby potatoes, red potatoes, or Yukon Gold potatoes are all suitable. Floury potatoes can also be used, but they must be handled carefully because they break apart more easily.
Cut the potatoes into evenly sized pieces so they cook at the same rate. Begin checking them after approximately 10 minutes. They should be easily pierced with a fork but remain firm enough to withstand mixing. Drain them thoroughly and allow them to cool before adding the avocado dressing.
Making the Avocado Dressing
Use a ripe avocado that yields slightly when pressed. An underripe avocado will not mash smoothly, while an overripe one may have dark spots or an unpleasant flavour. Mash it thoroughly before whisking in the mustard, vinegar, seasonings, and liquid aminos.
Bragg Liquid Aminos supplies saltiness and a savoury depth similar to soy sauce. It contains soy, so it is unsuitable for anyone with a soy allergy. The dressing should taste slightly stronger on its own because the potatoes will absorb and soften its flavours.
Serving Ideas
Serve this salad alongside grilled vegetables, veggie burgers, roasted chicken, fish, or barbecue dishes. It also works as part of a picnic buffet with our Tomato Avocado Cucumber Chickpea Salad. For a more substantial summer meal, combine it with Smoky BBQ Chicken Pizza.
The salad can also be served in lettuce cups or spooned onto a bed of leafy greens. Fresh parsley, dill, chives, or coriander make attractive garnishes. Chickpeas or white beans can be added when a more filling plant-based dish is wanted.
Variations and Adjustments
Add lemon or lime juice for extra freshness and to help slow the natural browning of the avocado. Chopped pickles or capers supply a sharper flavour, while cucumber and sweetcorn provide additional texture. Smoked paprika or cayenne pepper can be added for warmth.
If you prefer a milder onion flavour, rinse the chopped red onion briefly under cold water and drain it well. Dijon mustard gives the dressing a smooth, tangy finish, but whole-grain mustard can be used for more texture. For another potato-based side dish, try our Rosemary White-Wine Roasted Potatoes.
Storage and Food Safety
Avocado gradually darkens after exposure to air. This is a natural oxidation process and does not immediately mean the salad has spoiled. Press reusable food wrap directly against the surface or store the salad in a tightly sealed container to slow discolouration.
Refrigerate leftovers promptly and consume them within two days. Do not freeze the salad because the potatoes and fresh vegetables may develop a watery texture after thawing. Follow current FDA safe food-handling guidance when cooling, storing, and serving prepared salads.
With its creamy dressing, colourful vegetables, and straightforward preparation, Creamy Avocado Potato Salad offers a fresh alternative to mayonnaise-based potato salad. Prepare it in advance, chill it thoroughly, and serve it whenever a lighter but satisfying side dish is needed.