2 pounds baby red potatoes, halved
4 green onions
2 medium ripe avocados, peeled and pitted
1/2 cup sprigs fresh parsley, stems removed
1/2 cup vegan mayonnaise
3 tarragon sprigs, stems removed
2 teaspoons capers, drained
1 teaspoon seasoned salt
1 celery rib, finely chopped
Sliced radishes
1Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8 to 10 minutes.
Meanwhile, chop green onions, reserving white portions. Add green portions to a blender. Add avocados, parsley, mayonnaise, tarragon, capers and seasoned salt. Cover and process until blended, scraping down the side as needed.
Drain potatoes; transfer to a large bowl. Add celery, white portions of green onions, and dressing; toss to coat. Refrigerate, covered, for at least 1 hour. Before serving, top with radishes and additional parsley.
Prize Winning Recipe
Total Time
Prep: 30 Min. + Chilling
Yield
8 Servings
Creamy and packed full of flavor, this vegan potato salad is a great make-ahead salad for large crowds, and it comes together in just 30 minutes.
Nutrition Facts
3/4 cup: 235 calories, 15g fat (2g saturated fat), 0 cholesterol, 295mg sodium, 24g carbohydrate (1g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch.