Vegan Avocado Potato Salad

Potato salad is a classic dish smothered with mayonnaise and eggs loved by most, but for someone who doesn’t eat either of those ingredients it can be a side dish that creeps its way into a lot of summer meals unwelcomed. I am one of those people. So, when I found myself with a bag full of potatoes and weather that didn’t permit baking or soup making, I decided to find a way to use them in a fun and light way that would appeal to everyone!

This dish not only utilizes one of the best fruits available (in my opinion), but also hits you with you a wonderful blend of fresh spices that is bound to satisfy and satiate any needs for a delicious potato salad that is easily paired with any type of meat or meat substitute.

1 ½ pounds potatoes, scrubbed

1 large ripe avocado

Juice from ½ of a lemon

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon fresh dill, chopped

1 tablespoon fresh chives, chopped

Steam potatoes until fork tender but al dente (about 20 minutes on each side).

Cool until able to handle, then cut into ¼ inch pieces.

Peel and dice avocado and combine with potatoes and lemon juice in a large bowl.

Stir in herbs, salt, and pepper.

Toss well to coat and to break down some of the avocado.

Chill for about 20 minutes and toss ingredients again before serving.