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This is the best vegan avocado potato salad recipe because it’s so creamy, oil free, plant based, healthy and quick to make. In addition, it is easy, gluten free, and uses no mayo!
Potato salad is great for summer picnics, BBQs, and potlucks! This dish is such a crowd pleaser and it is also healthier since it’s made without mayo.
If you are a fan of classic flavors, you should try my vegan potato salad but adding avocado gives such a fun twist. Since avocado is so creamy, you don’t need any oil which makes it oil free!
Before we jump into the recipe, let’s learn some tips and variations.
Is Potato Salad Vegan?
Most potato salad is not vegan because it contains mayo which is made from eggs. Since we are not using any mayo, it will be suitable for vegans.
How to make vegan avocado potato salad
My favorite potatoes are Yukon gold because I don’t have to peel them and they are creamy. But you can peel them if you don’t want the skins.
We will be adding a mashed ripe avocado so the potatoes are coated well. Since it already has natural oils, we don’t need to add extra oil.
Adding a little bit of chopped celery gives this salad a little crunch and also a unique taste. The recipe calls for 1 celery stalk but you can add more or less if you want.
Red onions are perfect for this potato salad but you can use any type. If you are not a fan of raw onion taste, I suggest green onions (scallions) since they are milder.
Fresh dill really makes this dish so I recommend not omitting it. It also smells amazing, you won’t regret it!
Brown or dijon mustard gives a little tanginess and also a unique taste. But you can sub for yellow mustard if that’s what you have.
Dill Pickles & Lemon Juice
I love adding dill pickles for the crunch and also the taste. We’ll also add freshly squeezed lemon juice because it helps prevent the dressing from oxidizing.
I usually use pink Himalayan sea salt in my cooking but you can use regular sea salt. You can also use celery salt instead to give more flavor!
How to make it
- First, we will cook the potatoes in a large pot, cool and then cut them into quarters.
- In the meantime, you can dice the red onion, celery, pickle and chop the dill. And then add the avocado, lemon juice and salt in a large mixing bowl and mash it really well.
- Now add the rest of the ingredients including the potatoes in the bowl and mix all the ingredients gently and then taste to see if it needs more salt.
You can serve immediately or place it in the fridge to cool down.
Tips & Variations
- Avoid overcooking the potatoes so you don’t end up with mashed ones.
- Place the salad in the fridge until completely cool for at least 1 hour for better taste.
- You can add bell peppers for some color and texture, also change the flavor.
- You can also try adding smoked paprika or another favorite seasoning to make it spicy!
- Always adjust to taste and add more salt if needed!
How to store vegan avocado potato salad
You can store the leftovers covered in the fridge for up to 2 days but best to eat within 24 hours.
This vegan avocado potato salad takes 25 minutes to make and it’s quick, easy and versatile. It is also:
- Creamy & Simple
- Healthy & uses no mayo
- Gluten free & Dairy free
- And delicious!
So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, Selin
More plant based potato recipes to try
- EASY NICOISE SALAD RECIPE
- BUTTERNUT SQUASH CURRY
- CHILI FRIES (HEALTHY & EASY)
- ROASTED POTATOES RECIPE (AIR-FRYER OR BAKED)
- SPLIT PEA SOUP (STOVETOP OR INSTANT POT)
- VEGAN POTATO CURRY
- VEGAN POTATO CAKES
This is the best vegan avocado potato salad because it’s so creamy, oil free, plant based, healthy and quick to make. It is easy, gluten free, and uses no mayo!
- 5 medium Yukon gold potatoes (peeled if preferred)
- 1 ripe large avocado (peeled and pit removed)
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 1 tbsp brown mustard or dijon mustard
- 1/4 cup red onion (diced)
- 2 tbsp fresh dill (chopped)
- 1/4 cup (about 2 medium size) pickles (chopped)
- 1 stalk celery (chopped)
- Place potatoes in a large pot and cover with water. Turn the heat to high, bring to a boil and then lower heat to a simmer. Cook until potatoes are slightly fork-tender for about 15 to 20 minutes.
- Drain the potatoes and cool slightly. After cooled, cut them into quarters.
- In the meantime, dice the red onion, celery, pickle and chop the dill. Add the avocado, lemon juice and salt in a large mixing bowl and mash it really well.
- Add the potatoes, red onion, celery, mustard, pickle, dill in the bowl with mashed avocado and mix all the ingredients gently. Adjust to taste, serve immediately or place it in the fridge to cool.
Avoid overcooking the potatoes.
Place the salad in the fridge until completely cool for at least 1 hour for better taste.
Add bell peppers for some color and texture.
Try adding smoked paprika to make it spicy.
Taste and add more salt if needed!
- Serving Size: 4
- Calories: 291
- Sugar: 6g
- Sodium: 425.2mg
- Fat: 5.6g
- Trans Fat: 0g
- Carbohydrates: 55.9g
- Fiber: 8.7g
- Protein: 6.7g
- Cholesterol: 0mg
Keywords: vegan avocado potato salad, creamy vegan potato salad, vegan potato salad