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
Ingredients
Instructions
In a large pot, bring four cups of water to a boil. Add the potatoes, and boil for 15 minutes.
#SpoonTip: Have extra mint lying around? Boil the potatoes with mint for another layer of flavor.
Drain the potatoes. Once cooled, use a sharp knife to cut each baby potato in half. Set aside.
Using the same knife, thinly slice the red onion into strips. Set aside.
Cut each avocado into cubes (approximately 2 centimeters). In a large mixing bowl, lightly mash the avocado until a chunky paste forms.
Add the lemon juice, paprika, cumin, and salt and pepper to the bowl. Using a spoon, stir the spices with the avocado until well-combined.
Carefully fold in the spring onion and red onion, being careful not to smash the avocado too much (it should still be chunky).
Mix in the potatoes, stirring just enough to combine.
Garnish the potato salad with more paprika and spring onion, then serve.
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.