Vegan Potato Salad with Avocado Ranch Dressing
This vegan potato salad recipe is tossed in a creamy, tangy, homemade avocado ranch dressing that's packed with healthy fats. It's an easy and nutritious plant-based salad and dressing, perfect for lunch or dinner!
Ingredients
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)
Instructions
- 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!