Green Goddess Vegan Potato Salad Recipe

Cooking Directions

• STEP 1.Start by boiling the potatoes until they are tender. Drain and let them cool.
• STEP 2.In a blender or food processor, combine the avocado, fresh herbs, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
• STEP 3.In a large bowl, combine the cooked potatoes and the avocado dressing. Gently toss until the potatoes are coated.
• STEP 4.Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 5.Before serving, garnish the potato salad with additional fresh herbs.
• STEP 6.Serve chilled and enjoy!

Cooking Tips

• Choose potatoes that are firm and waxy, such as Yukon Gold or red potatoes, as they hold their shape well after cooking.
• To prevent the avocado dressing from turning brown, squeeze some lemon juice over it and cover it tightly with plastic wrap, ensuring the wrap touches the surface of the dressing.
• For added crunch, you can add diced celery or chopped pickles to the potato salad.

Storage and Serving

• Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days.
• This vegan potato salad is a great side dish for grilled vegetables, veggie burgers, or sandwiches.
• You can also serve it as a main dish by adding some protein-rich ingredients like chickpeas or tofu.