If you’re craving something light and fresh alongside your scrumptious lunch of choice, then this Vegan Potato Salad is it! This glowing green bowl of yumminess packs in a whole bunch of tender potatoes, swirling in a sea of vibrant veggies and rich creaminess. It’s the perfect pop of color (and delicious flavor) to your picturesque picnic spread! Pack your basket, grab a fork, and dig into some Vegan Potato Salad!
Ingredients
- 2 pounds baby red potatoes, halved
- 4 green onions, green and white pieces separated, divided
- 2 medium ripe avocados, peeled and pitted
- 1/2 cup sprigs fresh parsley, stems removed, plus more, to taste, divided
- 1/2 cup vegan mayonnaise
- 3 tarragon sprigs, stems removed
- 2 teaspoons capers, drained
- 1 teaspoon seasoned salt
- 1 celery rib, finely chopped
- radishes, to taste, sliced
Directions
Step 1 –In a large saucepan over medium-high heat, add the potatoes, cover them with water, and bring them to a boil.
Step 2 –Reduce the heat and cook the potatoes, uncovered, until they are tender, about 8-10 minutes.
Step 3 –Add the green pieces of the onion, the avocados, the parsley, the mayonnaise, the tarragon, the capers, and the seasoned salt to a blender, cover, and process until the mixture is blended, scraping down the sides as needed.
Step 4 –Drain the potatoes and transfer them to a large bowl.
Step 5 –Add the celery, the white pieces of the onion, and the dressing to the potatoes and toss to coat.
Step 6 –Refrigerate the potato salad, covered, for at least 1 hour and up to overnight.
Step 7 –Top the potato salad with the radishes and the extra parsley.
