This potato salad with avocado is a bright & fresh recipe that is plant-based and healthier than traditional potato salad. This recipe uses avocado in the dressing to coat this salad in a delicious and mayo-free dressing.
This avocado potato salad is a great dairy free side dish for your summer BBQ. It’s simple to make, herby and refreshing, and so good with anything coming off the grill.
I made this side dish for our last summer barbecue, and WOW was it flavorful! This potato salad, especially the avocado dressing, is way different from the heavy stuff I’ve had growing up! Its filled with tons of fresh and vibrant veggies, bold flavors (hello dill!), and a wonderful creamy/crunchy texture when its all mixed together.
I used red potatoes, which have a fantastic texture, and they worked out really nicely. The cooked potatoes slightly fell apart once I stirred them in the dressing, making the potato salad thick but not mushy! I would recommend leaving the skins on the potatoes – to get a little extra nutrition in. This recipe is fantastic for entertaining, a huge crowd pleaser, and a far departure from the mayo-laden potato salad I had growing up!
This Potato Salad with Avocado Recipe Is:
- Loaded with Flavor
- Dairy Free, Egg Free, and Plant Based
How To Grow Dill & Herbs on Your Counter All Year Long
We got this great 6-Pod Aerogarden which is fantastic for growing herbs in the winter. We actually got it when we lived in a smaller apartment, but even now that we own an acreage we still use it year-round! I love growing herbs on my countertop like fresh basil, dill, mint, sage, thyme, parsley, and lemon balm. It uses LED lights and water, so no messy soil needed – you can have fresh herbs at your fingertips any time.
I love picking a few springs of parsley to chop on pastas, adding basil leaves to soups, and tossing some dill in with my pasta salads. This Aerogarden is a great gift for anyone who would like fresh herbs… no big kitchen or green thumb required!
What’s In This Avocado Potato Salad Recipe?
Potato, Bell Pepper, Carrots, Celery, Onion, Parsley, Dill – I stock up on organic produce with Misfits Market – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!
- Avocado – large ripe ones are the best!
- Extra Virgin Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s inexpensive & I like to keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value.
- Whole Grain Mustard – for a really nice flavor and texture, I love this fancy Whole Grain Mustard. Using a really good mustard makes all the difference, so don’t use the basic yellow stuff for this recipe.
- Apple Cider Vinegar, which gives this dressing a little extra tang which is really fantastic! I love using this organic apple cider vinegar with the mother which has a great flavor. I think it gives a nice extra sweetness and depth.
How Do I Make Potato Salad with Avocado Dressing?
In a large pot, add the diced potatoes and add enough cold water to just cover. Bring to a boil, and cook for 8-10 minutes until potatoes are tender and can be pierced with a fork.
Meanwhile, add the bell pepper, celery, carrots, onion, dill, and parsley to a large mixing bowl.
Once potatoes are finished, drain and rinse with cool water to stop cooking. Add the cooled potatoes to the mixing bowl with the vegetables.
In a blender, add all the dressing ingredients and blend for 30 seconds to mix.
Toss dressing in with potatoes and vegetables, and stir to coat.
To Make this Recipe Ahead: follow steps 1-3, and cover and chill the potatoes overnight. Perform steps 4 and 5 right before serving to ensure your dressing stays fresh. The avocado may oxidize when exposed to air and brown, so ensure you make dressing right before serving.
Make Creamy Potato Salad Vegan for a Healthy Version
This vegan avocado potato salad recipe is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family.
I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
As always, if you make this vegan and potato salad with avocado recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Potato Salad with Avocado
For the Salad
- 8 small potatoes diced into bite sized pieces (About 6 cups diced)
- 1 bell pepper finely chopped (about 1 cup)
- 2 celery stalks finely chopped
- 2 carrots finely chopped
- 1/2 red onion chopped (about 1/2 cup)
- 1/2 cup fresh parsley chopped
- 1/4 cup fresh dill
For the Dressing
- 1 large avocado halved, pitted, and diced
- 1 tablespoons lemon juice
- 2 tablespoons whole grain mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- In a large pot, add the diced potatoes and add enough cold water to just cover. Bring to a boil, and cook for 8-10 minutes until potatoes are tender and can be pierced with a fork.
- Meanwhile, add the bell pepper, celery, carrots, onion, dill, and parsley to a large mixing bowl.
- Once potatoes are finished, drain and rinse with cool water to stop cooking. Add the cooled potatoes to the mixing bowl with the vegetables.
- In a blender, add all the dressing ingredients and blend for 30 seconds to mix.
- Toss dressing in with potatoes and vegetables, and stir to coat.
- To Make this Recipe Ahead: follow steps 1-3, and cover and chill the potatoes overnight. Perform steps 4 and 5 right before serving to ensure your dressing stays fresh. The avocado may oxidize when exposed to air and brown, so ensure you make dressing right before serving.
Or tag me @theherbeevore in your photo on Instagram!
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