Creamy Potato Salad with Avocado Yogurt Dressing

Simple & fresh! Works great as the side to an entree or for a quick lunch.

What you’ll need:

  • 5 Russet Potatoes
  • 2 Avocados
  • Lemon
  • 3 tbsp of vegan plain yogurt (dairy-free Silk)
  • 1/4 tsp black pepper
  • (Optional) few drops of Tabasco or habanero sauce
  • Salt to taste
  • 1/4 tsp garlic powder
  • a palm of fresh chopped cilantro (optional)


1. Start with potatoes in salt ice water then bring to boil (this helps potatoes keep their starchy/mealy texture)

2. Allow these to boil until you get the texture you want (check tenderness with fork)

3. Drain & allow to cool.


Toss ripe avocados (smash down with a fork first depending on the intensity of processor, squeeze of lemon (2 tsp), 1/4 pepper & yogurt into bullet/food processor. Blend until smooth. Refrigerate for 20 minutes.

Toss dressing and cooled potatoes together. Garnish with fresh cilantro or pair alongside pico de gallo!

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