Description
This incredibly easy and secretly vegan herbed potato salad is the perfect side dish for any barbecue or cookout! Drenched in a creamy herbed and zesty avocado sauce, absolutely no one will miss the mayo nor dairy in this potato salad!
Ingredients
Scale
- 1 lb organic baby potatoes
- 1/4 cup olive oil or cooking oil
- 1 large ripe avocado
- 1/4 cup high quality olive oil
- 1/2 cup chopped basil
- 1/4 cup de-stemmed parsley
- 1/3 cup de-stemmed dill
- Juice from 1 lemon
- 1 tsp sea salt
- pinch black pepper
Instructions
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Roast the potatoes: Wash and dice baby potatoes. Toss them in 1/4 cup olive oil and a pinch of sea salt. Roast baby potatoes on parchment paper for 45-60 minutes or until crispy. Remove from the oven and allow the potatoes to cool at room temperature for 20 minutes.
- Make the herbed vegan dressing: puree avocado in a large food processor until smooth. Add in basil, parsley, dill, the rest of the olive oil, lemon juice, sea salt and pepper. Blend until creamy.
- Assemble the potato salad: Pour the dressing onto potatoes in a large bowl. Toss together until evenly coated.
- Serve warm or cold!
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 262
- Sugar: 2 g
- Sodium: 403.8 mg
- Fat: 22.4 g
- Saturated Fat: 3.2 g
- Carbohydrates: 17.1 g
- Fiber: 3.7 g
- Protein: 2.1 g
- Cholesterol: 0 mg