Creamy Avocado Potato Salad - Vegan

The Velvety Avocado & Herb Potato Salad combines the creamy richness of ripe avocados with the freshness of fragrant herbs, making it a standout dish that's perfect for any occasion. Each bite delivers a harmonious blend of flavors and textures, ensuring a delightful culinary experience.

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Temps de préparation 15

Temps de cuisson 15

Temps total 30

Type de plat Salad

Cuisine International

Portions servings

Calories 280 kcal

Ingrédients

2 large avocados, ripe

1 pound baby potatoes, boiled and diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1/4 cup fresh parsley, chopped

2 tablespoons lime juice

1 tablespoon olive oil

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

Instructions

Begin by boiling the baby potatoes until tender, approximately 15 minutes. Allow them to cool, then dice into bite-sized pieces.
In a large bowl, combine the diced potatoes, red onion, cilantro, and parsley.
In a separate bowl, mash the avocados until smooth. Mix in the lime juice, olive oil, salt, pepper, garlic powder, and smoked paprika until well blended.
Pour the avocado mixture over the potato mixture and toss gently until thoroughly coated.
Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld together. Enjoy as a refreshing side dish or a light main course.

Nutrition (per 100g)

Keyword avocado, avocado salad, cilantro, dairy-free, fresh herbs, gluten-free, healthy salad, lime juice, olive oil, parsley, picnic food, potato salad, quick meal, summer salad, vegan recipe

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Creamy Avocado Potato Salad – Vegan