Creamy vegan avocado potato salad
Indulge in a lusciously creamy vegan avocado potato salad. This delightful dish combines the richness of avocado with the comforting goodness of potatoes. Taste the freshness in every bite!
Ingredients:
- 910g red potatoes, washed and cut into 1-inch pieces
- 2 small Hass avocados
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon salt (plus extra to taste)
- Freshly ground black pepper, to taste
- 1/4 cup green onions, white parts only, chopped
- 1/4 cup chopped fresh dill
Instructions:
- Bring a large pot of water to a boil and attach a steamer basket. Cook the potatoes for approximately 10 minutes until they are easily pierced with a fork (alternatively, you can boil them until tender). Drain the potatoes and let them cool for 10 minutes. Transfer them to a large mixing bowl, cover it, and refrigerate until completely cooled.Halve the avocados, discard the pits, and scoop the flesh into a medium mixing bowl. Use a fork to mash the avocado. Add mustard, lemon juice, salt, and black pepper to your liking. Mash well until the avocado mixture is relatively smooth.Take the potatoes out of the refrigerator and mix in the dill and onions. Gently fold the avocado mixture into the potatoes until everything is evenly combined. Season to taste and serve.
Summary:
- Calories: 1311 kcal
- Fat: 61 g
- Protein: 27 g
- Carbs: 186 g
- Potassium: 6265 mg
- Magnesium: 338 mg