Potato salad is a summer-time classic – it’s the perfect picnic food and a delicious BBQ side, but the shop bought potato salads aren’t suitable for those following a dairy free diet and they can often contain a lot of unnecessary ingredients.
This recipe for a creamy avocado potato salad is not only completely delicious but 100% dairy free, suitable for vegans, gluten free and full of goodness!
Creamy Avocado Potato Salad
The mayo alternative is made using avocado and tahini which creates the most creamy consistency and mouth-watering taste that’s paired perfectly with the potatoes, garlic and trio of herbs.
- 500g new potatoes
- 1 ripe small avocado
- 4 spring onions
- Juice 1 lime
- 2 tbsp tahini
- 2 tbsp olive oil
- 2 cloves
- 8g fresh coriander (chopped)
- 8g fresh chives (chopped)
- 5g fresh parsley (chopped)
- Salt & Pepper
Wash the potatoes and cut into quarters.
Place into a saucepan with a pinch of salt and cover with water. Bring to the boil then reduce to a simmer and cook for about 20 minutes, or until the potatoes are soft enough for you to easily poke a knife through.
Drain the potatoes and leave to cool while you prepare the creamy sauce.
Add the avocado ﬂesh to your Ninja Kitchen blender along with the lime juice, tahini, olive oil, crushed garlic cloves, salt and pepper and blend until smooth and creamy.
Once the potatoes are cool, stir in the creamy avocado sauce. Chop the spring onions and add them to the potato salad along with all the herbs.
Mix well, making sure the potatoes are well coated in the creamy mixture before serving.