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BY SEASON

Vegan Potato Salad

Vegan Potato Salad

Ingredient

  • 2 pounds baby red potatoes, halved
  • 4 green onions
  • 2 medium ripe avocados, peeled and pitted
  • 1/2 cup sprigs fresh parsley, stems removed
  • 1/2 cup vegan mayonnaise
  • 3 tarragon sprigs, stems removed
  • 2 teaspoons capers, drained
  • 1 teaspoon seasoned salt
  • 1 celery rib, finely chopped
  • Sliced radishes
Direction
  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes.
  2. Meanwhile, chop green onions, reserving white portions. Add green portions to a blender. Add avocados, parsley, mayonnaise, tarragon, capers and seasoned salt. Cover and process until blended, scraping down the side as needed.
  3. Drain potatoes; transfer to a large bowl. Add celery, white portions of green onions, and dressing; toss to coat. Refrigerate, covered, for at least 1 hour. Before serving, top with radishes and additional parsley.