Creamy Avocado Potato Salad (Vegan)

Hi lovelies!  Super excited to share this vegan potato salad recipe.

We’ve been harvesting a ton of potatoes from our garden this year, and I have to say, I’m LOVING it!  Normally not much of a potato person, I’ve never really craved french fries or chips.  However- I’ve found enjoying these home grown potatoes in healthy ways (aka not soaked in oil and fried) SO satisfying, and so grounding!

I was also intrigued to find that a potato contains more potassium than a banana… Who knew??

So I experimented with a few potato salad recipes using my new fave mayo- Chosen Foods Avocado Mayo.  I really dig this costco find because it contains real food, no mystery ingredients, no soy oils, no “natural flavours”, and no sugar. P.S. I’ve tried making mayo from scratch a couple times and they were both a total FLOP!  Let’s sum it up to a learning experience, shall we?  Ugh. 

Anyhow, I wanted to prep a potato salad for a group people, including some choosing a vegan diet,
so I turned away from the mayo and onto (what else?) avocado!  I’m very happy with how this potato salad turned out…  It’s super creamy, really fresh (thank you dill weed!), and of course has that classic celery crunch of traditional potato salad.


Creamy Avocado Potato Salad (Vegan)

A fresh but grounding vegan potato salad. 

Servings 4 people
Author Kaylee Woolhether



  • 1 avocado
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 3 tbsp water
  • 4 tsp dijon mustard
  • ¼ tsp dry mustard
  • 1 tsp maple syrup
  • 1.5 tbsp dried dill weed
  • ½ tsp sea salt
  • ¼ tsp pepper


  • 2 lb potatoes
  • ¾ cup celery sliced small
  • (heaping) ¼ cup red onion diced


  1. Cut the potatoes into (larger) bite size pieces. Place the potatoes in a large pot of water (add a tsp or so of salt if you’d like). Bring to a boil, then simmer for about 15 minutes (check at 10), until the potatoes are just tender and able to be pierced with a fork.
  2. Drain the potatoes into a colander. Keeping the potatoes in your colander, place it over an empty bowl or the cooking pot, and cover with a teatowel to steam. Let sit for 15 minutes, and then place in a bowl to cool.
  3. During this time, create the dressing by placing all dressing ingredients into a high powered blender and blending until smooth.
  4. When the potatoes are cooled, add celery, red onion, and dressing to your bowl, mixing until everything is well coated. You may want to chill the salad for an hour or so before serving.

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