No-Mayo Vegan Potato SaladPosted: December 18, 2010
I’ve mentioned before that mayonnaise and I are simply incapable of coexisting. The smell, the texture, and the taste all make me feel incredibly squeamish, effectively eliminating most deli salads from my diet. Rather unfortunate, given the classic nature of potato salad, macaroni salad, and cole slaw.
Of course, if there’s one thing that blogging has taught me, it’s that nothing cannot be adapted to meet an individual’s tastes or dietary restrictions. A direct replica may not always be the end result, but a dish with distinct influences is often a better expectation.
A thick and creamy dressing with a hint of tanginess is the key to tying together a potato salad. Turning to avocado for it’s healthy fats and velvety texture was a natural substitution for the eggy mayonnaise, and a generous amount of dill mirrors the spicing of the original version.
No-Mayo Vegan Potato Salad
Vegan, Serves four
- 6 small white potatoes
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/3 cup green salad olives
- 1/2 large FLORIDA avocado
- 1/8 cup almond milk
- 2 tablespoons dried dill
- 1 tablespoon lemon juice
- 1.5 teaspoons garlic salt
- 1 teaspoon onion powder
- 1/2 teaspoon white pepper
- Peel, chop, and boil the potatoes for 8-10 minutes or until soft. Drain and cool over ice.
- Chop carrots and celery. Add to cooled potatoes.
- In a food processor, pulse cubed avocado, almond milk, lemon juice, and spices until a smooth dip forms.
- Pour dip over potatoes, carrots, and celery and still until the potato chunks are fully coated.
- Chill before serving.
I was pleased with how light and fresh it tasted, especially compared to traditional potato salads!
Can summer hurry along so it’s picnic season again?
Do you have a particular ingredient that you dislike to the degree of avoiding any food that includes it?