Dairy-Free Potato Salad

This Dairy-Free Potato Salad combines creamy avocado with vibrant vegetables, creating a refreshing and healthy twist on a classic dish. Perfect for picnics or barbecues, it offers a satisfying texture and flavor without any dairy.

Ingredients

• Potatoes - 500 grams
• Avocado - 1 medium, ripe
• Red onion - 50 grams, finely chopped
• Celery - 50 grams, chopped
• Dijon mustard - 1 tablespoon
• Apple cider vinegar - 1 tablespoon
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Wash and peel the potatoes, then cut them into bite-sized cubes.
2. Place the potato cubes in a pot of salted water, bring to a boil, and cook for about 10-15 minutes or until they are tender.
3. Drain the potatoes and let them cool for a few minutes in a large mixing bowl.
4. In a separate bowl, mash the avocado until smooth and creamy.
5. Add Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper to the mashed avocado, and mix well.
6. Add the chopped red onion, celery, and parsley to the cooled potatoes.
7. Pour the avocado dressing over the potato mixture and gently toss until everything is evenly coated.
8. Serve immediately or chill in the refrigerator for 30 minutes before serving.

Nutrition

• Calories: 320
• Protein: 4 g
• Carbs: 45 g
• Fiber: 7 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

• Rich in healthy fats from avocado, supporting heart health.
• High in fiber, promoting digestive health and satiety.

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