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+ servings

Healthy Avocado Potato Salad Recipe

No mayo, healthy and vegan avocado potato salad recipe with lemon avocado dressing, fresh dill, scallions and chives.
Course Side Dish
Cuisine Latin
Keyword Avocado Potato Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 422kcal
Author Florentina


  • 2 lb Yukon Gold Potatoes
  • 3 avocados
  • 2-3 scallions - chopped
  • 1 chili pepper -chopped
  • 1 lemon or lime - juiced
  • 1 cup frozen green peas (thawed out in warm water)
  • 1/4 cup chives - chopped
  • 1/4 cup fresh dill (roughly choppep)
  • 1 pinch sea salt + more to taste
  • 1 pinch red pepper flakes -for garnish
  • 1 lime -sliced for serving


  • Rinse and slice the potatoes into 1/4 inch slices. Cover with cold water and bring to a boil. Season generously with sea salt at this point, the water should taste like sea water. Cook for about 10 minutes until tender but not mushy. Drain the potatoes in a colander and allow them to dry very well in their own steam then allow to cool.
  • Meanwhile slice the avocados and scoop out the flesh. Transfer to a large mixing bowl and mash together with the lemon or lime juice. Mix in the scallion and chili pepper and season  to taste with sea salt.
  • Add the potatoes to the bowl with the avocado together with the green peas and dill. Use a spatula and fold them together with care as not to break them.
  • Taste and adjust seasonings again with more lemon juice and sea salt. Garnish with the chives and serve at room temperature or chill for later use.


Reserve about 1/2 cup of the water from the potatoes so you can use it to stretch out the dressing later if need be. 


Calories: 422kcal | Carbohydrates: 52g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Sodium: 48mg | Potassium: 1863mg | Fiber: 19g | Sugar: 4g | Vitamin A: 775IU | Vitamin C: 93.4mg | Calcium: 112mg | Iron: 9.2mg