Vegan Avocado Potato Salad with Dill & Cilantro
This Vegan Avocado Potato Salad with Dill & Cilantro is perfect for vegan lover . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!
- 6 approximately 2 lbs. potatoes, peeled and chopped into 1 inch cubes
- 1 large ripe avocado
- Zest and juice of 1 lime
- 2-3 tbsp. herbs of your choice I used dill and cilantro
- Sea salt and fresh ground pepper to taste.
Bring potatoes to a boil in a large pot of cold water (the water should just cover the potatoes). Once boiling, add salt to the water and give them a stir.
Boil (you may have to reduce the heat a little to keep the water from spilling over) potatoes until they are fork-tender, but not falling apart, approximately 10-15 minutes.
Drain and spread potatoes out in a single layer on a baking sheet. Place in the freezer for approximately 30 minutes to cool. (This will keep your potatoes from crumbling when you stir in the dressing).
While the potatoes are in the freezer, combine the avocado, lime zest, lime juice, herbs and salt and pepper in a small bowl. Set aside.
Take the potatoes out of the freezer when they are cool to the touch and place in a large mixing bowl. Mix in the dressing and chill until ready to eat.
Best served chilled or room temperature.