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Potato Salad with Avocado Dressing Recipe

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This potato salad with avocado is a bright & fresh recipe that is plant-based and creamier 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.

potato avocado salad recipe healthy no mayo creamy potato salad without mayonnaise vegan vegetarian dairy free egg free potato salad vegan

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‚Äôve 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:

  • Bright
  • Fresh
  • Herby
  • Crunchy
  • Creamy
  • Delicious
  • Loaded with Flavor
  • Dairy Free, Egg Free, and Plant Based
avocado potato salad recipe with avocado dressing dijon mustard and dill and parsley vegan gluten free potato salad no mayo

What’s In This Avocado Potato Salad Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

Potato, Bell Pepper, Carrots, Celery, Onion, Parsley, Dill

  • Avocado ‚Äď large ripe ones are the best!
  • Extra Virgin Olive Oil
  • Whole Grain Mustard¬†‚Äď 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‚Äôt 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.
potato salad with avocado recipe vegan gluten free dairy free egg free potato salad recipe no eggs

How Do I Make Potato Salad with Avocado Dressing?

  1. 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.
  2. Meanwhile, add the bell pepper, celery, carrots, onion, dill, and parsley to a large mixing bowl.
  3. Once potatoes are finished, drain and rinse with cool water to stop cooking.  Add the cooled potatoes to the mixing bowl with the vegetables.
  4. In a blender, add all the dressing ingredients and blend for 30 seconds to mix.
  5. Toss dressing in with potatoes and vegetables, and stir to coat.
  6. 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 Plant-Based 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 better meals for you and your family.

Browse all our vegan recipes here that are on The Herbeevore. These easy and quick recipes are fantastic meatless and dairy free meals for your table.

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More Delicious Potato Recipes

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

potato avocado salad recipe healthy no mayo creamy potato salad without mayonnaise vegan vegetarian dairy free egg free potato salad vegan

Potato Salad with Avocado

This potato salad with avocado is a bright & fresh recipe that is plant-based and creamier 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.
5 from 3 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course For Entertaining, Salad, Side Dish
Cuisine American
Servings 8 servings
Calories 221 kcal

Ingredients
  

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

Instructions
 

  • 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.

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Nutrition

Calories: 221kcalCarbohydrates: 36gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 69mgPotassium: 972mgFiber: 7gSugar: 3gVitamin A: 3490IUVitamin C: 63mgCalcium: 42mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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