Vegan Potato Salad (Oil-Free & Nut-free)
User Reviews
4.9
Vegan Potato Salad (Oil-Free & Nut-free)
Description
The Vegan Potato Salad combines steamed Yukon gold potatoes with a creamy yet oil-free dressing made by mashing ripe avocado blended with brown mustard, lemon juice, and seasonings. The mustard adds a pungent tang, while the lemon juice contributes acidity that balances the richness of the avocado. Finely chopped red onion and fresh dill introduce aromatic herbal and sharp onion notes, complementing the tender potatoes. Chopped cucumber adds a crisp texture and freshness to the salad.
Steaming the potatoes until just fork tender ensures they hold their shape without becoming mushy. After cooling, they are gently folded into the creamy dressing, and chilling the salad allows the flavors to blend thoroughly. This salad works well as a light, flavorful side dish during warmer weather or for vegan and allergy-conscious meals.
The texture balances soft potatoes with crisp cucumber and onion, while the avocado-based sauce provides richness without oil or nuts. The seasoning is modifiable to taste, with salt and pepper adjusted as needed.
Ingredients
- 1 pound potato cut into 1-inch cubes, Yukon gold variety
- 1/2 avocado about 3.5 ounces, ripe
- 1 tablespoon brown mustard spicy
- 1 teaspoon lemon juice fresh
- 1/4 teaspoon salt , or to taste
- black pepper , to taste
- 1/4 cup red onion finely diced
- small handful dill chopped, fresh
- 1 cup cucumber chopped
Instructions
- Add an inch of water to a sauce pan and arrange a steamer basket inside. Place the potatoes in the steamer basket, then bring the water to a boil over high heat. Once boiling, lower the heat and cover, allowing the potatoes to steam until just fork-tender, about 10 minutes.
- While the potatoes are cooking, combine the avocado, 2 tablespoons of water, mustard, lemon juice and salt in a medium bowl, and mash well with a fork. This mixture will be on the acidic-tasting side, until you mix it with the potatoes, but feel free to adjust any flavors to suit your taste. For a more "Southern-style" potato salad, try adding a touch of maple syrup for sweetness.
- Allow the steamed potatoes to cool for at least 20 minutes (preferably in the fridge to speed things up), then gradually add the cooled potatoes to the creamy avocado sauce. Stir gently to coat well.
- Place the potato salad in the fridge to marinate for at least an hour, so it can completely cool and the flavors can meld. Serve chilled, and store the leftovers in the fridge for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Sodium | 201mg | 8% |
| Potassium | 590mg | 13% |
| Fiber | 4g | 16% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 37mg | 4% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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