This vegan potato salad with dill is perfect for a summer barbecue, plus you don’t have to worry about the eggs in the mayo spoiling in the sun because there are no eggs in it!
If you need egg-free and/or dairy-free recipes, be sure to check out vegan recipes, as they contain neither.
Serves: 6
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients
- 2lb small red potatoes
- 1 Large avocado
- 1 Medium lemon (freshly squeezed)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sea salt
- 1 tablespoon raw, local honey
- 1/3 cup dill (minced)
- 1/2 bunch green onions (sliced)
- 3 Medium celery stalks (diced)
- 1 Small red onion (diced)
- black pepper and paprika (to taste)
Directions
| Step 1 | |
| Steam potatoes for 10 minutes, until fork tender. Refrigerate for an hour, then chop into bite-sized chunks. | |
| Step 2 | |
| Peel avocado. Mash with lemon juice, mustard, sea salt and honey. | |
| Step 3 | |
| Combine dill, green onion, celery, onion, and avocado dressing. Add to potatoes. Season with black pepper and paprika to taste. | |
