I was so surprised at how quickly this came together; I forgot to save out the avocado till the second "chilling", so it all went in together, but didn't hurt the taste at all. Not sure that the quartered garlic added any flavor, but it didn't hurt, of course. I had no fresh dill, so used about 1/2 tsp of the dried dill weed. This salad is SO good.
Vegan Avocado Potato Salad with Dill & Cilantro
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Ingredients
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.
Instructions
- 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 the 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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