Creamy Potato Salad




About a year ago, I discovered that my body no longer tolerated dairy, and I began searching for and creating all sorts of new things.  This is one of them.  It’s a creamy potato salad that is gluten-free and vegan!  Even if you aren’t vegan, it’s a great alternative to using mayonnaise and getting some healthy fats from avocado instead! I recently made this for a work potluck and it was enjoyed by all!

Creamy Avocado Potato Salad

Ingredients
  • 1½ lbs. small Yukon gold potatoes
  • 1 ripe avocados
  • 2 tablespoons diced red onion
  • 2-3 tablespoons fresh dill, chopped
  • ½ cup cucumber, diced
  • 1-2 teaspoon fresh lemon juice
  • ¼ teaspoon salt, or to taste
  • black pepper, to taste
Instructions
  1. Scrub the potatoes well, then chop into small cubes. Place potatoes in a pot and cover with water.  Bring water to a boil, then reduce to medium heat and allow to steam for cook for about 10 minutes, or until the potato chunks are just fork-tender. (Be careful not to overcook!)
  2. While the potatoes are cooking, combine the avocado, red onion, cucumber, dill, lemon juice and salt in a medium bowl, and mash well with a fork. Adjust flavor to taste
  3. Allow the steamed potatoes to cool for at least 20 minutes (preferably in the fridge to speed things up), then gradually add the cooled potatoes to the creamy avocado sauce, mixing gently to coat well.
  4. Allow to marinate in the fridge for at least an hour, so the potato salad can completely cool and the flavors can meld. Serve chilled, and store the leftovers in the fridge for up to 3 days.

Note: if you aren’t going to serve this right away, add mashed avocado right before serving to ensure freshness and prevent browning.

 

Sadly, I did not take any decent photos of this delicious recipe, but I certainly will next time I make it!