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Green Goddess Vegan Potato Salad

Don't be fooled by the green color—this vegan potato salad is absolutely delicious! It's perfect for potlucks and for those with dietary restrictions. —Laura Wilhelm, West Hollywood, California
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes.
    Meanwhile, chop green onions, reserving white portions for salad. Add green portions to a blender. Add avocados, parsley, mayonnaise, tarragon, capers and seasoned salt. Cover and process until blended, scraping down sides as needed.
    Drain potatoes; transfer to a large bowl. Add celery, white portions of green onions and dressing; toss to coat. Refrigerate, covered, at least 1 hour. Top with radishes and additional parsley.
Nutrition Facts
3/4 cup: 235 calories, 15g fat (2g saturated fat), 0 cholesterol, 295mg sodium, 24g carbohydrate (1g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch.

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