Vegan Potato Salad
Ingredients
-
1
pound
Yukon gold potatoes, cut into 1-inch cubes
-
½
ripe avocado
ripe avocado (about 3.5 ounces)
-
1
tablespoon
spicy brown mustard
-
1
teaspoon
fresh lemon juice
-
¼
teaspoon
salt
-
to taste
black pepper
-
¼
cup
finely diced red onion
-
small handful
fresh dill, chopped
-
1
cup
chopped cucumber
Instructions
- 1. Add water to a saucepan and place a steamer basket inside. Bring the water to a boil.
- 2. Place the potatoes in the steamer basket and cover, steaming until fork-tender, about 10 minutes.
- 3. While the potatoes are cooking, mash together the avocado, 2 tablespoons of water, mustard, lemon juice, and salt in a bowl.
- 4. Allow the steamed potatoes to cool for at least 20 minutes.
- 5. Gradually add the cooled potatoes to the avocado mixture and stir gently to coat.
- 6. Refrigerate the potato salad for at least an hour to marinate before serving.
Nutrition Facts (estimated)
Servings
4
Calories
108
Total fat
3g
Total carbohydrates
16g
Total protein
3g
Sodium
201mg
Cholesterol
0mg
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