Food · vegan

Creamy avocado (vegan) potato salad!

‘Tis the season for backyard picnics, grilling and basking in the sun! Nothing is better than a cool potato salad to temper that hot sun… unfortunately, most potato salads at the BBQ’s I attend tend to be laden with mayo. This potato salad is just as flavorful, creamy, and satisfying, without any egg products! It’s great to whip up a quick batch (it really is quick!) to bring to your meat loving friend’s backyard, so you know at least the potato salad is animal free! And I bet your friends will be asking for seconds too!

Here’s what you need:

4 lbs of small potatoes- washed and cut into small bite sized chunks- salt, pepper, 2 avocados, 3 tsp lemon juice, 5 cloves of garlic, 2 tsp of chopped basil, 1/2 cup non dairy milk (almond, soy, etc) 1/2 red onion- chopped

Here’s the plan: 

Bring a large pot of water to a roaring boil. Add 2 tbsp salt to the water. Add the chopped potatoes and boil for about 15 minutes or until the potatoes are fork tender. You want them cooked through, but not mushy! Drain and set aside. Peel and pit the 2 avocados, put into a food processor. Add to the food processor the garlic, basil, lemon juice, non dairy milk, 1 1/2 tsp of salt and 1/2 tsp of pepper. Blend until smooth and creamy. Put the potatoes into a large bowl, add the red onion and pour the creamy dressing over the top. Stir well to combine! Chill before serving for at least 1 hour! 

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