I hate mayo. I likewise hate Vegenaise and all other mayo-ish related products, so when I saw a potato salad made without mayo-like-products, I jumped at the chance to make it. I also, ate half of this bowl for dinner one night. Yeah, it’s pretty good.
The secret to the creaminess is a food processor (or a blender). Prepare this as close to serving time as possible. It can sit for a couple of hours, but anything more than that and the avocado will brown. Likewise, you can’t really store it overnight, so oh darn, you will have to eat it in a few hours. Thanks to Isa for yet another delightfully veganized recipe to share that omnivores won’t balk at. Take it to your next potluck and revel in the fact that you don’t actually need to keep it on ice or worry about being the family member that causes the reunion food borne illness. Cheers!
- 2 lbs fingerling potatoes, cut into 3/4 inch chunks
- 2 avocados
- 2 T lime juice, from a lime or two
- 1/2 tsp salt
- 1/4 tsp ground cayenne pepper (optional)
- 1 plum tomato, chopped
- 1 small red onion, diced small
- 1 smallish cucumber, diced very small
- Scallions for garnish (optional)
Put potatoes in a pot and cover with water. Cover pot, bring water to a boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes, until potatoes are easily pierced with a fork. Drain and set aside to cool.
Once potatoes have cooled, prepare the dressing. Split the avocado in half, remove the seed and scoop the yumminess into the food processor. Add the lime juice and salt and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato and onion. Pulse until they are incorporated but not completely blended. You should still be able to see the tomato and onion.
Put the potatoes and cucumbers in a large mixing bowl and mix them up. Add the dressing and mix well. Taste for salt and spice. Wrap tightly and chill until ready to use. Top with scallions, if you like.