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avocado ranch salad dressing
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5 from 5 votes

Avocado Ranch Potato Salad Recipe

Shake up your BBQ with avocado ranch! It’s everything you love about ranch dressing, with an avocado twist. Creamy, tangy and packed with healthy fats.
Prep Time20 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: avocado, potato salad, potatoes, Salad, salad dressing
Dietary Preference: dairy free, egg free, Gluten-Free, nut free, vegan, vegetarian
Servings: 6 servings


Avocado Ranch Dressing

  • 1 ½ medium Avocados from Mexico about ¾ cup avocado flesh
  • ¼ cup vegan mayo
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon water
  • 1 ¼ teaspoons onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • freshly cracked pepper

Potato Salad

  • 1 ½ pounds baby potatoes, quartered
  • ¼ cup chopped almonds or pumpkin seeds
  • 2 green onions green tops only, thinly sliced
  • 2 tablespoons fresh chives minced
  • 2 tablespoons capers or diced dill pickles
  • 2 tablespoons fresh dill chopped (optional)


  • Boil the potatoes in a large pot of boiling, salted water, until fork tender but still a bit firm, about 12-15 minutes. Drain in a colander and rinse well with cold water. Set aside to cool a few minutes.
  • Blend the avocado, mayo, lemon juice, apple cider vinegar, water, onion powder, garlic powder, salt and plenty of pepper in a wide mouthed jar with an immersion blender. 
  • Taste it - it should taste a bit saltier and tangier than you think it should as the potato soaks up the flavour. If not, add a pinch more salt. 
  • In a large salad bowl, combine the potatoes, almonds, green onions, chives, capers and dill and toss with half the avocado ranch dressing to start, adding more if desired. I like my potato salad saucy, so I use it all!