Vegan Potato Salad


So I'm kinda obsessed with potato salad, like I remember when my husband and I first started dating it sort of freaked him out! Ha! How's that for sexy.

Anyway, I do love a good potato salad and now that I'm a mom I love an easy recipe. So long are the days of 25 ingredients later half the recipe is done.

This potato salad recipe combines two of my favorite things, potatoes and avocado. Boom! Life's changed as we know it!

Jack also really loved this recipe so I'm gonna go out on a limb and say it's a basic crowd pleaser.

Here's what you need. Oh wait, before we get into that I did “try” to make this recipe and had my glass bowl explode and go into the potatoes so please don't freeze hot stuff in glass. Blonde moment to the 100th power.



  • 5 potatoes
  • 2 ripe avocados
  • 1 lemon
  • 3-4 tbsp Dill
  • 3-4 tbsp Cilantro
  • Salt
  • Pepper


  1. Peel and chop potatoes into 1 inch pieces. Place potatoes in a large pot and cover them with water. Bring to a boil and continue cooking until they're easily pierced with a fork. 7-10 minutes past boiling.
  2. In a separate small bowl mix the peeled avocado 1 tbsp salt and pepper, dill and cilantro. Then add the zest of half your lemon and squeeze the juice from 1 lemon into the mix.
  3. Once potatoes are cooked place them into a NON GLASS bowl and place them in the freezer or fridge for 30 minutes to cool down.
  4. Once potatoes are cool mix them with the avocado dressing you made. Add more dill and cilantro, salt and pepper to taste.


Hope you enjoy!!





Natalie SchwartzComment