Life Changing Herbed Vegan Potato Salad

Introducing the life-changing herbed vegan potato salad. It’s not just another spud in the mud. This salad, packed with the punch of fresh herbs, is sure to give potato salad skeptics a run for their money. 🥔💚

What makes it so special? It’s not every day that potatoes, humbly resting in their underground abodes, get to shine in such a glorious way. As the salad’s main star, they surely know how to put on a show. And trust me, it’s a spud-tacular sight!

A Symphony of Herbs

But it’s not just the potatoes that take the spotlight here. No, no! This salad gets its unique flavor profile from a symphony of fresh herbs. Think rosemary, thyme, and parsley, all dancing in perfect harmony. 🌿

Tip: Use fresh herbs for a brighter flavor. Dried herbs can be used, but they don’t provide the same vibrancy as their fresh counterparts.

A Different Kind of Creaminess

Where’s the cream, you ask? Well, in this vegan version, the traditional mayo gets a break. In its place, a secret weapon is employed to provide that creamy texture we all know and love: avocado. It’s like a green genie making all your creamy dreams come true! 🥑✨

Tip: Ensure your avocado is perfectly ripe for a creamy and flavorful dressing.

So, are you ready to let this herbed vegan potato salad cast its spell on you? Get ready for a culinary adventure that’s sure to leave a lasting impression. After all, this isn’t called a ‘life-changing’ potato salad for nothing!

Tip: Make this salad a day ahead. The flavors meld together, and it tastes even better the next day!

Life Changing Herbed Vegan Potato Salad

Course: SaladCuisine: American

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

250

kcal

Total time

40

minutes

A hearty and flavorful potato salad with a symphony of herbs and a creamy avocado dressing.

Ingredients

• 2 pounds potatoes, cubed

• 1 ripe avocado

• 1 tablespoon lemon juice

• 1 tablespoon Dijon mustard

• 2 tablespoons olive oil

• 1/4 cup chopped fresh parsley

• 1 tablespoon chopped fresh rosemary

• 1 tablespoon chopped fresh thyme

• Salt and pepper to taste

Directions

• Boil the cubed potatoes in salted water until tender. Drain and allow to cool.
• In a blender, combine the ripe avocado, lemon juice, Dijon mustard, and olive oil. Blend until smooth and creamy.
• Pour the avocado dressing over the cooled potatoes.
• Add the chopped parsley, rosemary, and thyme. Season with salt and pepper to taste.
• Mix gently until all the potatoes are coated with the dressing and herbs.
• Chill in the refrigerator for at least an hour before serving.

Notes

• This potato salad tastes even better the next day when the flavors have had time to meld together.
• You can customize this recipe by adding other herbs or veggies according to your preference.
• Make sure the potatoes are fully cooled before adding the dressing to prevent the avocado from browning.

Frequently Asked Questions

Q: Can I use other types of potatoes?
A: Yes, you can use any kind of potato you prefer or have on hand. Just make sure to adjust the cooking time as needed.

Q: Can I add other vegetables to the salad?
A: Definitely! Feel free to add in chopped bell peppers, onions, or even grated carrots for extra color and crunch.

Q: Can I make this salad ahead of time?
A: Yes, this salad can be made a day ahead and stored in the refrigerator. The flavors will meld together and it’ll taste even better the next day.

Q: How long can I store this salad in the fridge?
A: This potato salad can be stored in an airtight container in the fridge for up to 3 days.