Vegan Potato Salad with Greens
This creamy, light, and gut-friendly vegan potato salad is a perfect side dish to bring to a holiday gathering, and the avocado dressing makes it a flavourful and satisfying option and a healthier alternative to traditional creamy potato salads.
Ingredients (Serves 4):
- 8 baby white potatoes, cubed
- 1 cup fresh peas (or frozen, thawed)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1-2 cups mixed greens (such as spinach or kale)
For the dressing:
- 1 ripe small avocado
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons white vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoons water (to adjust consistency)
- Salt and pepper to taste
Instructions:
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Place the cubed potatoes in a large pot and cover them with water. Bring to a boil and cook for about 10-12 minutes, or until tender but firm. Drain the potatoes and set them aside to cool.
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While the potatoes are cooling, prepare the avocado dressing. In a small bowl, combine the ripe avocado, lemon juice, Dijon mustard, white vinegar, and olive oil. Mash with a fork until smooth, adding water a tablespoon at a time until you reach a creamy, pourable consistency.
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In a large bowl, add the cooled potatoes, peas, red onion, chopped fresh dill, and mixed greens. Drizzle the avocado dressing over the top and toss gently to combine.
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Taste and adjust seasoning with extra lemon juice if needed. You can also add a few extra greens for more colour and crunch.
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For best flavour, let the potato salad chill in the fridge for 30 minutes before serving.
This salad is not only a delicious and filling side dish but also provides gut-loving nutrients to keep your digestive system happy this festive season!
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