Vegan Potato Salad with Avocado and Herbs Recipe

If you’re on the hunt for a fresh, creamy, and utterly satisfying side dish, you’re going to adore this Vegan Potato Salad with Avocado and Herbs Recipe. It’s the perfect blend of tender baby red potatoes, luscious avocado, and vibrant herbs that come together in a way that feels both indulgent and wholesome. Trust me, once you try it, this potato salad will become your go-to for BBQs, potlucks, or just a cozy family dinner!

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Ingredients You’ll Need

Choosing fresh, quality ingredients really makes a difference in this Vegan Potato Salad with Avocado and Herbs Recipe. The baby red potatoes hold their shape beautifully, and the fresh herbs add an irresistible brightness. I always recommend ripe avocados for the creamiest dressing—avoid underripe ones or the flavors just won’t pop.

• Baby red potatoes: Their waxy texture keeps them firm and flavorful after boiling.
• Green onions: Gives a gentle kick and freshness; I use both whites and greens for layered flavor.
• Ripe avocados: The star that creates a luscious, creamy dressing without mayo overload.
• Fresh parsley: Adds an herbaceous lift that brightens the entire salad.
• Vegan mayonnaise: Adds tang and a touch of richness while keeping it vegan.
• Tarragon sprigs: Offers a subtle anise-like flavor that’s a refreshing twist.
• Capers: Little bursts of briny flavor that cut through the creaminess.
• Seasoned salt: A simple way to layer in balanced seasoning easily.
• Celery rib: Adds crunch and subtle bitterness to balance creamy textures.
• Sliced radishes: Optional garnish for peppery bite and beautiful color contrast.

Variations

I love how versatile this Vegan Potato Salad with Avocado and Herbs Recipe is—you can tweak it to suit your taste or what you have on hand. Whether you want it more herb-forward or with a little extra tang, there’s room to play!

• Add fresh dill: I sometimes swap parsley with dill for a lighter, fragrance that reminds me of summer picnics.
• Spicy kick: Sprinkle in some smoked paprika or a pinch of cayenne—I’ve found my family really digs the little heat.
• Swap capers for olives: When I crave a Mediterranean vibe, chopped green or Kalamata olives work beautifully instead of capers.
• Use sweet potatoes: For a naturally sweeter spin, I’ve used roasted sweet potatoes, which create a heartier salad.

How to Make Vegan Potato Salad with Avocado and Herbs Recipe

Step 1: Cook Your Potatoes to Tender Perfection

Start by placing your halved baby red potatoes in a large saucepan and covering them with water. Bring it to a boil, then reduce to a gentle simmer uncovered for about 8 to 10 minutes. You want them just tender—easy to pierce with a fork but not falling apart. Once done, drain them immediately to avoid overcooking. This simple timing is key to making sure every bite has a lovely texture that holds up against the creamy dressing.

Step 2: Blend the Creamy Avocado Herb Dressing

While the potatoes cook, chop the green onions, separating the white parts from the green. Toss the green parts into a blender along with the ripe avocados, fresh parsley, vegan mayonnaise, tarragon sprigs, drained capers, and seasoned salt. Blend everything until silky smooth, stopping to scrape down the sides as needed. This creamy dressing is the magic that elevates the potato salad from ordinary to unforgettable.

Step 3: Toss & Chill for Maximum Flavor

Once your potatoes have cooled slightly, transfer them into a large bowl. Add the finely chopped celery and the reserved white parts of the green onions. Pour your creamy avocado herb dressing over everything and gently toss until every piece is coated lovingly. Cover and pop it in the fridge for at least an hour; this resting time lets all the flavors meld beautifully — and trust me, it’s worth the wait!

Step 4: Garnish & Serve

Just before serving, sprinkle sliced radishes and extra fresh parsley on top for a pop of color and a hint of crunch. I absolutely love this finishing touch; it gives the salad a fresh, inviting look and that final bite of peppery crispness.

How to Serve Vegan Potato Salad with Avocado and Herbs Recipe

Garnishes

I like to keep garnishes simple and fresh—more parsley and those colorful sliced radishes are my go-tos. Sometimes I’ll add a sprinkle of smoked paprika for a subtle smoky note, or even thinly sliced chives for a gentle onion kick. These make the salad look vibrant and add a little extra flavor dimension.

Side Dishes

This salad pairs wonderfully with grilled veggies, a crisp green salad, or smoky BBQ jackfruit. I often serve it alongside baked tofu or tempeh for a complete vegan meal that feels both fresh and hearty.

Creative Ways to Present

For special gatherings, I’ve served this potato salad in hollowed-out mini bell peppers or in delicate lettuce cups for a bite-sized appetizer vibe. It’s also lovely layered in a clear glass bowl so the colors of the potatoes, herbs, and radishes shine through—great for making a centerpiece out of your dish!

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in an airtight container in the fridge. Because the dressing is avocado-based, I find the salad best enjoyed within 2 days before the avocado starts to lose its vibrant color and freshness. Just give it a gentle stir before serving again.

Freezing

I don’t recommend freezing this Vegan Potato Salad with Avocado and Herbs Recipe. The texture of the avocado dressing and cooked potatoes changes when frozen, which can lead to a watery or grainy consistency. Instead, enjoy it fresh or refrigerated.

Reheating

This salad is best served cold or at room temperature. If you want a slightly warm potato salad, let it come to room temp before serving, but avoid microwaving as it can affect the creaminess and freshness of the avocado dressing.

FAQs

Final Thoughts

I absolutely love how this Vegan Potato Salad with Avocado and Herbs Recipe turned out—it’s creamy, fresh, and so much more exciting than your average potato salad. When I first tried this combo, it blew me away how ingredients as simple as avocado and herbs could totally transform the dish. I promise, once you dig in, it’ll be that recipe you keep coming back to again and again. So go on, give it a try, and invite your friends and family to enjoy a vegan twist on a classic that truly shines.

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