Recipe
This Vegan Avocado Potato Salad Will Impress Even the Biggest Meat-Lovers
Being a vegan at a barbecue is a bit like being a dentist in Willy Wonka’s sweet factory: it totally sucks. You can’t eat the burgers or dogs and the watermelon and feta salad is also a no-go. Barbecue food may be delicious, but it’s definitely not vegan-friendly. So when our annual family barbecue rolled around, I set out to create a vegan potato salad that even my meat-loving father could enjoy.
You know those commercials for margarine that are like, ‘I can’t believe it’s not butter?' Yeah. My dad couldn't believe it’s not potato salad. The avocado replaces the traditional mayo, while still giving the salad a creamy texture.
Did I mention that the whole thing is ready in 20 minutes? It's the perfect last-minute recipe to throw together when you accidentally (okay, purposefully) put off making a dish for a BBQ.
Vegan Avocado Potato Salad
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Servings: 6
Ingredients
- 25-30 baby potatoes
- 1/4 red onion
- 2 avocados
- 1/4 cup chopped spring onion
- 1/2 lemon juiced
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper
Step 1
#SpoonTip: Have extra mint lying around? Boil the potatoes with mint for another layer of flavor.
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This recipe could serve anywhere from four people as a main, to eight people as a small side. Best enjoyed with a big glass of homemade lemonade and a porch in the sunshine. Because you deserve to treat yo' self.