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Creamy Potato Salad [vegan] [gluten free] by The Flexitarian

Creamy Potato Salad [vegan] [gluten free]

Dressed in a delicious avocado dressing, this creamy potato salad makes a great side dish.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Meatless BBQ, Salads
Cuisine English
Servings 4 people
Calories 228 kcal

Equipment

saucepan
mixing bowl
Blender

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 750 g small salad potatoes
  • 1 ripe avocado
  • 1 tsp Dijon mustard
  • 1 Tbsp cider vinegar
  • juice of 1 lemon
  • 1 garlic clove
  • 4 Tbsp chopped chives
  • 1/2 red onion or 2 shallots
  • salt & pepper

Instructions
 

  • Heat some water in a saucepan. When boiling add the potatoes cut in half. Cook for around 15-20 mins until just cooked, drain, then cool.
  • Prepare the creamy dressing when the potatoes have cooled down.
  • Whizz together in a blender the avocado flesh, Dijon mustard, vinegar, garlic clove and lemon juice. Season to taste with salt & pepper.
  • Mix the dressing in the potatoes. Add the finely chopped chives and red onion. Toss well.

Nutrition

Serving: 200gCalories: 228kcalCarbohydrates: 37gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 29mgPotassium: 1041mgFiber: 8gSugar: 2gVitamin A: 78IUVitamin C: 42mgCalcium: 31mgIron: 2mg

Find this recipe online:

Creamy Potato Salad [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/creamy-potato-salad-vegan-gluten-free/