More Winning Recipes
About
If you're craving something light and fresh alongside your scrumptious lunch of choice, then this Vegan Potato Salad is it! This glowing green bowl of yumminess packs in a whole bunch of tender potatoes, swirling in a sea of vibrant veggies and rich creaminess. It's the perfect pop of color (and delicious flavor) to your picturesque picnic spread! Pack your basket, grab a fork, and dig into some Vegan Potato Salad!
Recommended Articles
Ingredients
- 2 pounds baby red potatoes, halved
- 4 green onions, green and white pieces separated, divided
- 2 medium ripe avocados, peeled and pitted
- 1/2 cup sprigs fresh parsley, stems removed, plus more, to taste, divided
- 1/2 cup vegan mayonnaise
- 3 tarragon sprigs, stems removed
- 2 teaspoons capers, drained
- 1 teaspoon seasoned salt
- 1 celery rib, finely chopped
- radishes, to taste, sliced
Directions
Step 1 -In a large saucepan over medium-high heat, add the potatoes, cover them with water, and bring them to a boil.
Step 2 -Reduce the heat and cook the potatoes, uncovered, until they are tender, about 8-10 minutes.
Step 3 -Add the green pieces of the onion, the avocados, the parsley, the mayonnaise, the tarragon, the capers, and the seasoned salt to a blender, cover, and process until the mixture is blended, scraping down the sides as needed.
Step 4 -Drain the potatoes and transfer them to a large bowl.
Step 5 -Add the celery, the white pieces of the onion, and the dressing to the potatoes and toss to coat.
Step 6 -Refrigerate the potato salad, covered, for at least 1 hour and up to overnight.
Step 7 -Top the potato salad with the radishes and the extra parsley.
Grocery Prices Are Out of Control — These Tricks Will Help
Sponsored
The Dumb Money Mistake You’re Probably Still Making
Sponsored
