Wonderful Flavor! Reminded me of a traditional polish dish of cucumbers, dill, and vinegar but with the addition of avocado which made it even better! Only thing I did differently was just combine all ingredients in a bowl and let chill, didn't follow the recipes other instructions and it turned out great!
I didn't make any changes, and I didn't have any cilantro on hand. However, I did add chopped boiled egg at the end. It was delicious even without the cilantro. A great and flavourful alternative to mayo.
Vegan Avocado Potato Salad with Dill & Cilantro
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
6 (approximately 2 lbs.) potatoes, peeled and chopped into 1 inch cubes
1 large, ripe avocado
Zest and juice of 1 lime
2-3 tbsp. herbs of your choice (I used dill and cilantro)
Sea salt and fresh ground pepper to taste.
Bring potatoes to a boil in a large pot of cold water (the water should just cover the potatoes). Once boiling, add salt to the water and give them a stir.
Boil (you may have to reduce the heat a little to keep the1 water from spilling over) potatoes until they are fork-tender, but not falling apart, approximately 10-15 minutes.
Drain and spread potatoes out in a single layer on a baking sheet. Place in the freezer for approximately 30 minutes to cool. (This will keep your potatoes from crumbling when you stir in the dressing).
While the potatoes are in the freezer, combine the avocado, lime zest, lime juice, herbs and salt and pepper in a small bowl. Set aside.
Take the potatoes out of the freezer when they are cool to the touch and place in a large mixing bowl. Mix in the dressing and chill until ready to eat.