Creamy Dreamy Vegan Potato Salad

Have you ever suffered from a love-hate relationship with a favorite food?  You LOVE the food, yet you HATE the way it makes you feel?  Guilty!  Potato salad has been “off limits” for way too long….

Now-a-days potatoes have a “bad rap” with the low-carb, no-carb, paleo, you-name-it industry booming, but to be honest, I freakin’ LOVE potatoes!  Who doesn’t?  Mmmm the starchy goodness!

I think we could argue both sides of the potato debate, so let’s agree to disagree and say that as long as they’re not fried and eaten in moderation, then we’re good to go.  Deal?

With barbecue season quickly approaching, we’ve been undergoing recipe reconstruction to transform some of our favorite (yet unhealthy) recipes into lower calorie, waistline-friendly, vegan versions.  Phew, what a task…

Today’s transformation –> Vegan Potato SaladVegan Potato Salad

What comes to mind when you think of potato salad?  Fattening?  Filled with mayo?  High calorie?  Cheat meal?  Comfort food?  Not on the diet?  Yep, those sound about right to me!

Well my friends, all that is about to change.  We’ve reconstructed our favorite potato salad recipe to a lower calorie, whole foods, plant-based concoction that will blow you away!

You will absolutely fall in love with this Creamy Dreamy Vegan Potato Salad because (plain and simple) it finally fits in your diet.

No mayo, no fillers, no unhealthy ingredients!  Simply red potatoes, avocado, red onions, dijon mustard, dill, lemon juice, salt and pepper.

Creamy Dreamy Vegan Potato Salad

Prep time: Cook time: Total time:
Serves: 4-6
This creamy dreamy vegan potato salad is so good, you will never believe that it is mayo-free. Created with all natural ingredients (no vegenaise), this potato salad is a health-nut’s dream!


  • 1 & 1/2 lbs. red potatoes
  • 1/2 avocado, ripe
  • 1/4 cup red onion, diced
  • 2 Tbsp dijon mustard
  • 2 Tbsp dill, chopped (fresh preferred)
  • 1 Tbsp lemon juice (fresh preferred)
  • salt and pepper (according to taste)


  1. Scrub potatoes and cut into bite-sized cubes (approx. 1 inch).
  2. To cook the potatoes you can steam or boil them. I prefer to steam them so the nutrients aren’t leeched into the water, but the choice is up to you. STEAM: Add about 2-3 inches of water to a large pot. Insert steaming basket. Add chopped potatoes. Bring to a boil. Cover and reduce heat to low. Cook about 10 minutes or until fork tender. BOIL: Add potatoes to a large pot. Fill pot with water under the potatoes are completely submerged. Bring water (and potatoes) to a boil. Reduce heat to low and cook UNCOVERED until fork tender. Check the potatoes at 5 minutes and periodically until you’ve reached the right consistency.
  3. While potatoes are cooking, mix avocado, red onion, dijon mustard, dill, and lemon juice in a large bowl. It might be easiest to mash the avocado first before adding the remaining ingredients.
  4. When the potatoes are done cooking, remove from heat, drain, and cool (in refrigerator) for at least 30 minutes.
  5. Once potatoes are cooled, add to large bowl (with sauce) and mix well. Add salt and pepper according to taste.


This dish is best served “next day”. I like to cook it the night before and let the flavors marinate overnight.


What occasion are you making potato salad for?  Do you really need an occasion?  With a recipe this healthy, you can have potato salad any night of the week!  Especially with this Black Bean Mushroom Burger 🙂

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  • So good! I didn’t have an avocado in the house but I tried it without, and it was delicious. I’m writing up a round-up of Whole30-compliant recipes soon, and this will definitely be on the list! 🙂 Yum!