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Vegan Potato Salad

VegetarianStove-TopGastro-Pub

Time: 1 hour 30 minutes

Yield: 8 servings

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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!

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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.

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