No-Mayo Potato Salad
The perfect dish to bring to a barbecue or potluck, because the simple truth is that everyone loves potato salad. This twist here is that I’ve used velvety avocado instead of mayonnaise. so everyone can eat some, even vegans. It’s just as creamy and light as the classic dish, but even more delicious.
Recipe - Dearborn Market
No-Mayo Potato Salad
Prep Time10 Minutes
Servings4
0Ingredients
1 lb. 2 oz. new potatoes
2 spring onions, chopped
1 tbsp. freshly chopped celery
2 tbsp. freshly chopped parsley
Sea salt
Pepper
To serve (optional): cress, chili flakes, smoked paprika, 1 avocado rose from 1/2 avocado
For the avonaise:
1 avocado, pit and skin removed
4 tbsp. extra-virgin olive oil
2 tbsp. sushi vinegar
2 tsp. yellow mustard
Directions
- Combine all ingredients for the avonaise in a small bowl and mix together with a hand blender until smooth. Season to taste. If you don’t have a blender, you can use a whisk but it will take a little longer. Mash the avocado beforehand until smooth before whisking.
- Stir the avonaise together with the potatoes, spring onions, celery, and parsley. Season to taste.
- If using, serve with cress, chili flakes, smoked paprika and an avocado rose.
10 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Baking Potato
$1.12 avg/ea$1.49/lb
Fresh Organic Green Onions, bunch
$1.49
Fresh Organic Celery, each
$2.49
Fresh Organic Italian Parsley, bunch
$1.99
Seasonello Sea Salt, 10.58 oz
$4.99$0.47/oz
Fresh Jalapeno Pepper
$0.75 avg/ea$2.99/lb
Not Available
Not Available
Fresh Large Hass Avocado, each
$1.50
Botticelli Everyday Cooking Extra Virgin Olive Oil, 16.9 fl oz
$13.29$0.79/fl oz
Not Available
Mike's Amazing Stoneground Yellow Mustard, 9 oz
$1.29$0.14/oz
Directions
- Combine all ingredients for the avonaise in a small bowl and mix together with a hand blender until smooth. Season to taste. If you don’t have a blender, you can use a whisk but it will take a little longer. Mash the avocado beforehand until smooth before whisking.
- Stir the avonaise together with the potatoes, spring onions, celery, and parsley. Season to taste.
- If using, serve with cress, chili flakes, smoked paprika and an avocado rose.