Vegan Avocado Potato Salad

If you have a vegan friend or family member or just want to cut down on fat, this recipe is tasty and will make everyone happy.  The mayo in the salad is replaced with a ripe avocado mashed with spices. Yummy, creamy, and loaded with the healthy fat and antioxidants of avocado.  It is gluten-free, egg-free too.



Avocado, Vegetable, Cut, Half, Pit, Healthy, Food



Today let’s talk about egg-free potato salad which means it’s also mayo-free.   Even when I’m trying to cut down on the fats I use in the kitchen like mayonnaise , I want to keep the creaminess in my food. Avocado does that. When you add lemon juice, paprika, chives, and Dijon mustard, now you have a tasty side dish for summer cookouts. You’ll see I’m using pink Himalayan salt which has wonderful minerals in the salt. If you don’t have pink salt, use sea salt.  You can add celery and red onion if you want it closer to regular potato salad.  Taste the avocado dressing before adding the potatoes and adjust according to your taste. If the mustard and paprika are too much, add a little maple syrup to balance with a little sweet.  As always I say make it your own.






I’m using small gold potatoes, some are even “baby” potatoes from my farmer’s market.  Love fresh from the ground freshness and taste of these potatoes.



Carol's Kitchen Red Fruit




 Vegan Avocado Potato Salad

Use organic when available, serves 4 -6 


Vegan Avocado Potato Salad

Vegan Avocado Potato Salad
Course Side Dish
Cuisine American
Keyword avocado potato salad, vegan potato salad
Servings 5 4 to 6 servings


  • 2 lb small gold potatoes
  • 1/2 tsp salt
  • 1/2 small lemon juiced
  • 2 tbsp minced fresh chives
  • 1 tbsp Dijon mustard
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 tsp maple syrup optional
  • 3 stalks celery sliced optional
  • 1/2 small red onion diced optional


  • Add potatoes to large pot of cold water with 1/4 teaspoon salt
  • Bring to boil
  • Cook 10 minutes or until fork tender
  • Drain potatoes
  • Rinse with cold water to cool
  • Halve potatoes
  • Divide each half into fourths
  • In large bowl mash avocado with lemon juice, salt, pepper, paprika, mustard
  • Add sweetener if using
  • Add potatoes
  • Add celery and onion if using
  • Stir to coat
  • Serve now or refrigerate until served









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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

13 thoughts to “Vegan Avocado Potato Salad”

  1. Question: How does that Avocado hold up in the frig? Does it turn dark?? Because my p/salad holds up in the frig for up to 5 days. Let me know so that I can try this Avocado salad – OK?

    1. The lemon juice helps keep the avocado fresh but it certainly wouldn’t last 5 days. Only make what you can eat in 2 is my suggestion.

    1. thanks for the compliment and I agree this is the time of year for all kinds of wonderful veggies

  2. hi Carol, I’m so glad to be able to comment here again … in the above post it worked like a charm! We’ve been eating local since we’ve been here because the Farmer’s market and our daughter’s gardens are at peak season right now. But I’ll make a note for this salad later on — I love avocados!

  3. I love gold potatoes and avocado! What a great combo – Thanks for sharing at the What’s for Dinner Party.

  4. Carol that sounds like a really good combination. I’ve just been getting into avocado recently and can just imagine how good it would be with the potatoes

  5. This sounds great and I love how it is egg free! Thanks for sharing at the Friday at the Fire station link up!

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