Vegan Avocado Potato Salad with Dill & Cilantro

Wonderful Flavor! Reminded me of a traditional polish dish of cucumbers, dill, and vinegar but with the addition of avocado which made it even better! Only thing I did differently was just combine all ingredients in a bowl and let chill, didn't follow the recipes other instructions and it turned out great!

I didn't make any changes, and I didn't have any cilantro on hand. However, I did add chopped boiled egg at the end. It was delicious even without the cilantro. A great and flavourful alternative to mayo.

Vegan Avocado Potato Salad with Dill & Cilantro

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins


6 (approximately 2 lbs.) potatoes, peeled and chopped into 1 inch cubes
1 large, ripe avocado
Zest and juice of 1 lime
2-3 tbsp. herbs of your choice (I used dill and cilantro)
Sea salt and fresh ground pepper to taste.

  • Bring potatoes to a boil in a large pot of cold water (the water should just cover the potatoes). Once boiling, add salt to the water and give them a stir.
  • Boil (you may have to reduce the heat a little to keep the1 water from spilling over) potatoes until they are fork-tender, but not falling apart, approximately 10-15 minutes.
  • Drain and spread potatoes out in a single layer on a baking sheet. Place in the freezer for approximately 30 minutes to cool. (This will keep your potatoes from crumbling when you stir in the dressing).
  • While the potatoes are in the freezer, combine the avocado, lime zest, lime juice, herbs and salt and pepper in a small bowl. Set aside.
  • Take the potatoes out of the freezer when they are cool to the touch and place in a large mixing bowl. Mix in the dressing and chill until ready to eat.
  • Best served chilled or room temperature.

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