Please note that this post contains affiliate links of products that I love and use. This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. – Love, Gloria.
It is that time of the year again when I eat white potatoes by the bulk. I love those tiny baby potatoes that pop up everywhere this time of the year. They are quickly cooked and make a fabulous side or main. This creamy potato salad with avocado will impress any summer guest.
Especially salads made out of tiny pearl potatoes are my favourite. There are many ways of making potato salads and this is my version of a creamy potato salad that is usually achieved with mayonnaise. For this salad I skipped the mayonnaise though and used avocados instead, they give it a light creaminess and bring a lot of healthy fats to the table. This is a very light and creamy potato salad. You may add more seasoning if you wish but I prefer to let the taste of those delicious new potatoes shine through.
Herby and Creamy Potato Salad with Avocado
- 450 g 1 lb potatoes, preferably baby pearl potatoes
- 1 small avocado. or 100g 3 oz frozen avocado cubes
- 1 tbsp rice vinegar
- 4 tbsp almond milk
- 1 tsp lemon zest grated
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 garlic clove
- 1 spring onion thinly sliced
- 2 tbsp parsley chopped
- 1 tbsp basil chopped
- 1/2 tsp freshly chopped thyme or half the amount when using dry thyme
- Boil the potatoes until done. An easy way to check this is by poking them with a fork or skewer. If they are soft all the way through they are done. Baby pearl potatoes need about 20 minutes.
- Drain the hot water and rinse them with cold water. By doing this it will be a lot easier to peel them. Peel them while they are still warm and set aside. You can either leave them whole or cut them in half. If you use large potatoes cut them into big cubes.
- Add the flesh of a small avocado, rice vinegar, almond milk, lemon zest, black pepper, salt and the garlic clove to a blender or food processor. Blend until smooth and scoop the cream onto the still warm potatoes.
- Add the thinly sliced spring onion, parsley, basil and thyme and mix well. Serve while still slightly warm or let it marinate in the fridge for a couple of hours.
You make cooking seem so effortless. I wish I could do all this but it takes sooooo much time to even make a sandwich for me. I am so bad at cooking. Any advice?
Trust me, sometimes it’s not effortless. I guess it’s a lot about wanting to eat food that I prepared myself so I know what goes in it – the rest is the pleasure of eating something that I grafted a bit over myself. My best advice is to start using some more exotic or rare ingredients – that way you won’t be so bored. Love, G.
I don’t usually post comments on articles, yet this
one deserves it. This is the first time I actually had a potato salad that I loved since going vegan. Thanks a lot. Using avocado is a brilliant idea.
Thank you, always a pleasure to get a great comment from a fellow vegan.
This looks scrumptious!
Hi! I’ve been following your site for a long time
now and finally got around to leave a comment. I adore any type of potato salad. Never had avocado in one though. I am eating meat and everything but I came across your blog because of your baked figs on Gplus. Anyway do you know what’s really good? Slicing up raw radishes and adding them to your potato salad. It adds a great crunch and flavor. I added it to this one and it really gave it an extra kick. Try it and tell me if you liked it!
Much love from Austin Texas! Just wanted to tell you keep up the good work!
Wow that was odd. I just wrote an extremely long comment but after I clicked submit my comment didn’t show up. Grrrr… well I’m not writing all that over again. Anyways, just wanted to say excellent blog!
Your comment needed to be approved first like all comments. Thank you so much for your kind words and I will definitely try the salad with radishes next time!
I will right away snatch your rss as I can’t seem to find your email subscription hyperlink or e-newsletter service. Do you’ve any? So that I could subscribe?
I’m glad you like my blog. There is a subscription box on the right bar of my page. =)
Loved it! Such a pleasant substitute for mayonnaise potato salad.
This potato salad was mindblowing. I never thought I could have a real potato salad again since going vegan. I miss mayonnaise. =(
Make mayonnaise yourself! It is dead easy. =D I even blogged about it. -> https://thegreedyvegan.com/vegan-mayonnaise-blood-orange/
peter de vrij says
Loved this. Was struggling with finding out what to do for a bbq and came across this! Keep up the good work Gloria!
Thank you! =)
Sorry for my bad english. I am a normal visitor of your site and appreciate you taking the time to maintain this nice site. I will be a frequent visitor for a really long time. Greetings from Iran!
Thank you for your kind words! – Love, G.
I looooooooooooved this salad! I also added some pickles to it. My nan does it that way.
I added some mint and peas I had left over. Was so good!
Lilian Myatt says
I added pickles to this it was so good!
steph davids says
love how much this tasted like mayonnaise!
E. van Gilstad says
How long can you keep this in the fridge?
It should stay fresh in the fridge for about 2 days. More than that and you’d have some discolouration.
I’ve tried a lot of potato salads but this one rocked my bbq the other day and everyone loved it more than my actual mains.. Great work!
Jonas Gunderson says
Loved this recipe, great for a vegan alternative to mayo
Thank you. =D
I made this with cauliflower instead of potatoes. Was lovely!