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Healthy Potato Salad with AVOCADO Mayo (vegan)

Potato salad with AVOCADO mayo? A fun and healthy twist on the classic potato salad recipe with regular mayonnaise. So, so good!
Course: Salad
Keyword: gluten-free, vegan
Servings: 4

Equipment

Ingredients

  • 2 kg waxy potatoes
  • 4 scallions

For the Avocado Mayonnaise

  • 2 medium avocados
  • 50 ml olive oil + the same amount of water
  • 1 big garlic clove crushed
  • 4 tablespoons lemon juice about 1 lemon
  • ½ bunch of basil about 25-30 g
  • Salt & pepper to taste
Metric - US Customary

Instructions

  • Boil the potatoes (in their skins) until they are tender all the way through. You can test this by poking a potato with a knife or skewer and seeing if it slides easily to the center.
  • Let the potatoes cool completely, then peel them and cut them into bite-size pieces.
  • Wash the scallions and remove any wilted outer parts. Cut off the tip of the greens and the root, then chop the scallions.
  • Put all the mayonnaise ingredients into a blender or food processor and mix until you have a creamy paste similar to regular mayonnaise. Taste and adjust with salt and pepper to your liking. Alternatively, you can use an immersion blender.
  • Pour the avocado mayonnaise over the potatoes and gently combine to avoid crushing them.
  • Serve the salad topped with chopped scallions.