This Potato Salad with Avocado is packed with tender potatoes, a variety of fresh and flavorful veggies, and fresh avocado. Instead of mayo, you’ll make a simple vinaigrette dressing. This healthy salad recipe is dairy-free, vegan, and super yummy!
It’s hard to imagine a super creamy and filling potato salad without mayo, but this avocado potato salad is all that, plus so much more!
Made with baby potatoes, radishes, snow peas, cherry tomatoes, and avocado, this vegan potato salad is one you’ll want to add to the rotation.
Use this recipe as a guide, and the possibilities for no-mayo potato salad recipes are endless! It’s simple to swap different veggies in and out and make this potato salad you own.
Why You’ll Love This Recipe
- This easy salad is sugar-free, plant-based & vegan.
- It’s the perfect mayo-free potato salad for warm-weather gatherings.
- It’s a great alternative to the traditional potato salad and makes a tasty side dish for almost everything.
- It’s very quick and very easy to make. You’ll need some knife skills, but aside from that, making avocado potato salad is practically effortless.
- This recipe is customizable. You can easily adapt it to your taste and dietary preferences.
Ingredients You’ll Need
For the salad:
- Potatoes: I used baby new potatoes. They’re soft, creamy, and perfect bite-size. Baby red potatoes, fingerling, and purple potatoes also work. If you follow a low GI protocol, you have to be careful about potatoes as they are very high GI. However, small baby potatoes are medium GI and are easier to enjoy in small portions.
- Red Onion: Sliced red onion adds crisp, sweet, and mild onion flavor. Be sure to slice it thin so a massive piece of onion doesn’t overpower any bites.
- Snow Peas: Sweet peas are a great source of vitamin C, vitamin K, and fiber. I love the crunch they bring to fresh salads. You can also use sugar snap peas here.
- Radishes: Bright radishes bring a layer of pleasantly earthy-bitter crunch. Jicama is a good substitution if you’re not into radishes.
- Cherry Tomatoes: They are perfect for adding bursts of tart and sweet flavor.
- Avocado: Ripe avocados add the “good fats,” making the salad more hearty and satisfying.
- Lemon Juice: Coating the avocado with lemon juice first will prevent it quickly turning brown.
For the dressing:
- Oil: Use extra virgin olive oil for the best-tasting dressing.
- Vinegar: You can use red wine vinegar or balsamic vinegar here.
- Salt: You just need a pinch to balance the flavors.
- Dried Herbs: I used dried oregano. You can also use dried basil, parsley, dill, and Italian seasoning.
How To Make Avocado Potato Salad
- Prep the potatoes: Rinse the potatoes under cool running water and scrub away excess dirt. Place the potatoes in a saucepan and fill the pot with enough cool water to cover the potatoes by about 1 inch.
- Boil the potatoes: Over medium-high heat, bring the liquid to a boil and boil, uncovered, until the potatoes are fork-tender. Immediately drain the potatoes and let them cool. Once cooled, cut each potato in half.
- Make the vinaigrette: In a small bowl, whisk the olive oil, vinegar, salt, and oregano together.
- Toss the salad: Add the potato halves, sliced onion, snow peas, radish, and tomatoes to a large salad bowl. Pour lemon juice over the sliced avocado and add them to the bowl as well. Lastly, pour the vinaigrette over the top and carefully toss to combine—season to taste with salt and pepper.
As soon as the potatoes are fork-tender, get them out of the hot water. You can quickly submerge the boiled potatoes in a bowl of ice water to stop them from cooking further or rinse them under cold running water.
Chop the veggies into roughly the same size, so you get a little of each texture and taste with every bite.
Peeling the potatoes is a matter of preference. If you prefer potato salad without skins, I recommend using a medium-sized potato that’s easier to peel than tiny baby potatoes.
Low Carb “Potato” Salad with Avocado – Swap out the baby potatoes for cooked cauliflower florets and boost the protein content with feta cheese, beans, or hard-boiled egg.
Sweet Potato Salad with Avocado – Another option is using cubed and roasted sweet potatoes instead of boiled potatoes. You can try baking bite-size sweet potato pieces on a parchment-lined baking sheet at 375 degrees for 15 to 20 minutes. Let cool before adding to the salad.
Check out the list below for more healthy ingredients that taste great in a potato salad with avocado:
- Blanched asparagus
- Balanced green beans
- Hard-boiled egg
- Fresh cilantro, dill, or parsley
- Red bell pepper
- Feta cheese
- Green onions
Making Ahead & Storing
Making ahead – Avocado salads are tricky to store because the avocado turns an unpleasant brown color when it oxidizes. Unfortunately, that happens pretty quickly, so do not add the avocado until you’re ready to serve if you plan to make this salad. However, you can assemble the rest of the salad up to a day in advance.
Storing – Store dressed potato salad in an airtight container in the fridge for 2 days. If the dressing is stored separately, it will keep up to 3 days. Technically, you can freeze this potato salad, but there are no guarantees the consistency will be the same once thawed. This recipe is so simple, and it’s worth making fresh.
Frequently Asked Questions
Is it better to boil or steam potatoes for avocado potato salad?
Steaming potatoes is a way to avoid waterlogging your potatoes and turning them to mush. However, if you pull the potatoes from the boiling water at the right time, boiled potatoes are just as good in avocado potato salad as steamed.
How long can avocado potato salad without mayo sit out?
This is a great potato salad for party and potluck purposes because it can sit at room temperature for up to 2 hours without becoming a watery mess. Mayo-based potato salads tend to become much soggier much quicker when left out at room temperature.
More Healthy Recipes with Avocado
- 1 pound baby potatoes
- 1/4 red onion, thinly sliced
- 1 1/2 cup snow peas, thinly sliced
- 7 radishes, chopped
- 2 cups cherry tomatoes, halved
- 2 small or 1 large avocado, sliced into bite-size pieces
- juice of 1/2 lemon
For the dressing:
- 3 Tbsp olive oil
- 2 Tbsp red wine or balsamic vinegar
- 1/2 tsp salt
- 1 tsp dried oregano
- Rinse the baby potatoes under cool running water. If needed, brush them with a vegetable brush to remove excess dirt. Place the potatoes in a medium saucepan and add cold water just enough to cover. Over medium-high heat, bring the potatoes to a boil and cook uncovered until the potatoes can be easily pierced with a fork for about 10 to 13 minutes. Carefully drain the potatoes and let them cool.
- Once the potatoes are cool, slice each potato in half and place into a large salad bowl.
- Add the onion, snow peas, radishes and cherry tomatoes.
- Pour the lemon juice over avocado slices making sure the slices are evenly covered with the juice. Add the avocado slices to the rest of the vegetables. See the Notes.
- To make the dressing, mix the olive oil, vinegar, salt and dried oregano in a small bowl and pour over the vegetables. Carefully mix to combine.
1. Because avocado oxidizes quite quickly it might turn an unpleasant dark color if you keep this salad in the fridge overnight. If you want to prepare this salad in advance, do not add the avocado and dressing to the rest of the veggies and keep them separately in the fridge until you are ready to serve.
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Nutrition InformationYield 4 Serving Size 1/4 recipe
Amount Per Serving Calories 315.3Total Fat 18.2gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15.2gCholesterol 0mgSodium 324.8mgCarbohydrates 36.2gFiber 9.8gSugar 9gProtein 5.7g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.