Vegan Potato Salad

For Day 3 Week 3 of BM #38, here is a vegan version of the famous Potato Salad.

Since it is a potato based dish, it was received pretty well by folks at home but the complaint was it is too bland. So had to sprinkle some red pepper flakes. Make sure the salad is consumed in a few hours. The salad tends to blacken a bit because of the avocados.

Recipe Source - here and here
Ingredients - 

Potatoes, scrubbed and cubed 1 1/2 cups
Avocado 1 medium size, pitted and mashed
Dijon Mustard 1 tsp (I use mild mustard)
Lemon Juice 2 tsp
Onion, finely chopped 2-3 Tbsp
Dill, chopped 1 tsp
Salt and Pepper to taste
* Use some red pepper flakes to bump up the spice.

Vegan Potato Salad

Method Of Preparation -

Boil the cubed potatoes until they are just about fork tender. Drain and let them cool.

While the potatoes are cooling, prepare the avocado base.

Add the lemon juice, onion, dill, salt and pepper to the mashed avocado and mix well.

Toss the boiled potatoes and mix gently. Cover and refrigerate.

It is ready to be served in about an hour when the flavors are infused into the potatoes.

Preparation Time 15 min + Resting time 1 hour
Makes 1 1/2 cups approx
Posted by Harini R on Wednesday, March 19, 2014


  1. divya Says:
  2. looks too yummy:)

  3. Unknown Says:
  4. Omg avocado and potato such an delicious combo :) I wud love to finish the bowl right away :)

  5. Pavani Says:
  6. Using avocado as the base instead of mayo is such a healthier option. That salad looks delicious. Bookmarked to try soon.

  7. Priya Suresh Says:
  8. Fantastic salad, the addition of avocado sounds very unique.

  9. Avocado in potato salad is interesting. The salad looks delicious.

  10. Srivalli Says:
  11. That's really such a lovely dish Harini, never thought of a salad with potato..:)

  12. Unknown Says:
  13. Interesting salad with yummy flavors...

  14. so unique with avocado

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