Potato Salad with Avocado Mayo

avocado hearty potato potatosalad Feb 19, 2025

Ingredients

For the Salad:

5-6 large potatoes
6-8 large carrots
½ celery root
2 large handfuls green beans
2 cups green peas
½-1 medium red onion, finely diced
1 apple, finely diced
½ cup dill pickles, finely diced
1 large bunch fresh dill, finely chopped

For the Avocado Mayo:

2 large ripe avocados
1 lemon, juiced
2 tablespoons apple cider vinegar
1-2 dates
1 tablespoon Dijon mustard
1 small handful dill
Cashew cream (cashews blended with water)
Black pepper
Black salt (kala namak)

Instructions

Prepare the Vegetables:

Boil potatoes, carrots, and celery root whole for about 30 minutes until tender
Separately, briefly boil green beans and peas until tender
Strain all vegetables and let cool
Peel potatoes and carrots
Dice all cooked vegetables uniformly (about the size of peas)

Make the Avocado Mayo:

Blend avocados, lemon juice, and apple cider vinegar
Add dates, Dijon mustard, and dill
Mix in cashew cream until emulsified
Season with black pepper and black salt

Assemble the Salad:

Combine all diced vegetables in a large bowl
Add diced onion, apple, pickles, and fresh dill
Pour avocado mayo over the vegetables
Mix thoroughly
Season with additional salt to taste
Refrigerate for a couple hours before serving

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