Potato Salad with Avocado Dressing

Name: Potato Salad with Avocado Dressing
Ingredients: 1½ pounds Yukon gold or new potatoes, peeled or scrubbed, cut into 1-inch chunks; 1½ pounds Yukon gold or new potatoes, peeled or scrubbed, cut into 1-inch chunks; 3 scallions, minced; 1 celery rib, minced; 2 ripe Hass avocados, halved, pitted, and peeled; 2 tablespoons freshly squeezed lemon juice; ½ cup fresh cilantro or basil; ½ cup fresh cilantro or basil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; ½ cup thawed frozen green peas; ⅓ cup kalamata olives, pitted and halved; 1½ cups cooked cannellini beans or 1 (15.5-ounce) can cannellini beans, rinsed and drained; ⅓ cup minced reconstituted or oil-packed sun-dried tomatoes; ⅓ cup minced reconstituted or oil-packed sun-dried tomatoes; 2 garlic cloves, crushed; ⅓ cup chopped peeled cucumber

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

You can definitely hold the Mayo with this fabulous potato salad. The luscious dressing is made with avocado and cucumber, and there are lots of goodies in the salad to keep the potatoes company, from protein-rich cannellini beans to flavorful kalamata olives and sun-dried tomatoes—oh, and more avocado!

Ingredients

1½ pounds Yukon gold or new potatoes, peeled or scrubbed, cut into 1-inch chunks
3 scallions, minced

Gluten-free
Vegan

Method

Place the potatoes in a large saucepan with enough cold water to cover. Bring to a boil, salt the water, then reduce the heat to a simmer and cook until the potatoes are just tender, 12 to 15 minutes. Drain well, transfer to a large bowl, and let cool.
Add the scallions, celery, peas, beans, olives, and tomatoes to the bowl with the cooled potatoes.
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