Description
This Vegan Potato Salad is a creamy, flavorful, and refreshing side dish perfect for gatherings and make-ahead meals. It combines tender baby red potatoes with a rich avocado-based dressing, enhanced by fresh herbs, capers, and a touch of seasoned salt. Topped with crisp radishes, this salad is a satisfying vegan alternative to traditional potato salad.
Ingredients
Scale
Potatoes and Vegetables
- 2 pounds baby red potatoes, halved
- 4 green onions (white and green portions separated)
- 1 celery rib, finely chopped
- Sliced radishes for topping
Dressing
- 2 medium ripe avocados, peeled and pitted
- 1/2 cup sprigs fresh parsley, stems removed
- 1/2 cup vegan mayonnaise
- 3 tarragon sprigs, stems removed
- 2 teaspoons capers, drained
- 1 teaspoon seasoned salt
Instructions
- Cook Potatoes: Place the halved baby red potatoes in a large saucepan and add enough water to cover them completely. Bring the water to a boil, then reduce the heat to a simmer and cook the potatoes uncovered for 8-10 minutes, or until they are tender when pierced with a fork.
- Prepare Dressing Ingredients: While the potatoes are cooking, finely chop the green onions, reserving the white portions separately. Add the green portions of the onions to a blender along with the peeled and pitted avocados, fresh parsley sprigs, vegan mayonnaise, tarragon sprigs, capers, and seasoned salt.
- Blend Dressing: Cover and blend the dressing ingredients until smooth and creamy, stopping to scrape down the sides of the blender as needed to ensure even mixing.
- Combine Salad: Drain the cooked potatoes thoroughly and transfer them into a large mixing bowl. Add the finely chopped celery and the reserved white portions of the green onions to the potatoes. Pour the blended dressing over the potato mixture and toss gently to coat all ingredients evenly.
- Chill: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
- Serve: Before serving, garnish the potato salad with sliced radishes and additional fresh parsley for a crisp and colorful finish.
Notes
- This salad is best served chilled and can be made up to a day in advance, making it ideal for parties and gatherings.
- Use baby red potatoes for their creamy texture and tender skin; however, Yukon gold potatoes can be a suitable substitute.
- The avocado-based dressing adds creaminess without using eggs or dairy, keeping the salad fully vegan.
- Adjust seasoned salt or capers to taste if you prefer a saltier or tangier dressing.
- Adding radishes just before serving ensures a fresh, crunchy texture contrast.
Nutrition
- Serving Size: 1/8 recipe
- Calories: 235
- Sugar: 1g
- Sodium: 295mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
