Healthy Avocado Potato Salad – Vegan

No mayo, healthy and vegan avocado potato salad recipe with lemon avocado dressing, fresh dill, scallions and chives. Add a handful of green peas to boost the protein content but also because they go really well together.

One of the best potato salads you’ll ever make!

A simple concept of slicing and boiling potatoes and while those cool off you mash some perfectly ripe avocados with lost of freshly squeeze lemon or lime juice, a bunch of dill and sweet spring onions. Season with sea salt and mix in some green peas to make a meal of things.

I’m really fond of fresh dill especially in potato dishes, some people find it a little overpowering and If that’s the case then cut down on the amount or replace it entirely with fresh cilantro /coriander or watercress, even chopped up dandelion greens and arugula would make a nice addition.

This reminds me of a favorite potato salad from my childhood ( minus the mayo of course ) that also has cooked carrots and always served with tiny pickles or cornichons. I hope you’ll give it a go because it’s too good to be missed. Travels well so bring it to your next garden potluck party!

Healthy Avocado Potato Salad – Vegan

Healthy Avocado Potato Salad Recipe

No mayo, healthy and vegan avocado potato salad recipe with lemon avocado dressing, fresh dill, scallions and chives.

 Course Side Dish
 Cuisine Latin
 Prep Time 10 minutes
 Cook Time 20 minutes
 Total Time 30 minutes
 Servings 4 people
 Calories 422 kcal
 Author florentina


  • 2 lb Yukon Gold Potatoes
  • 3 avocados
  • 2-3 scallions – chopped
  • 1 chili pepper – chopped
  • 1 lemon or lime – juiced
  • 1 cup frozen green peas (thawed out in warm water)
  • 1/4 cup chives – chopped
  • 1 pinch sea salt + more to taste
  • 1 pinch red pepper flakes – for garnish
  • 1 lime – sliced for serving


  1. Rinse and slice the potatoes into 1/4 inch slices. Cover with cold water and bring to a boil. Season generously with sea salt at this point, the water should taste like sea water. Cook for about 10 minutes until tender but not mushy. Drain the potatoes in a colander and allow them to dry very well in their own steam then allow to cool.

  2. Meanwhile slice the avocados and scoop out the flesh. Transfer to a large mixing bowl and mash together with the lemon or lime juice. Mix in the scallion and chili pepper and season  to taste with sea salt.

  3. Add the potatoes to the bowl with the avocado together with the green peas and dill. Use a spatula and fold them together with care as not to break them.

  4. Taste and adjust seasonings again with more lemon juice and sea salt. Garnish with the chives and serve at room temperature or chill for later use.

Recipe Notes

Reserve about 1/2 cup of the water from the potatoes so you can use it to stretch out the dressing later if need be.

Find complete recipe here

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