Creamy Avocado Potato Salad
Creamy Avocado Potato Salad combines tender potatoes, crisp vegetables, and a smooth avocado-mustard dressing. This fresh vegan salad is perfect for picnics, barbecues, lunches, and summer gatherings.
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
Calories: 200 kcal | Carbohydrates: 30 g | Protein: 4 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 280 mg | Sugar: 2 g