How do you make a creamy potato salad when using whole foods? Simple! Mash up a fresh ripe avocado, and substitute it for the vegan mayo (not an ingredient I use in my kitchen!) I like to season this recipe to give it an extra kick, so it’s truly a dish you can enjoy on its own or paired with a light soup or wrap. Get ready to try the best whole-food potato salad ever!

By Veronica Grace,


  • 2 pounds small red potatoes
  • 1 large avocado
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon smoked paprika
  • ½ teaspoon (or less) Herbamare or sea salt
  • 1½ teaspoons maple syrup or liquid sweetener (optional, to balance the acidic lemon and spicy mustard)
  • Freshly ground black pepper
  • ⅓ cup fresh dill, packed and then chopped
  • ½ bunch green onions (green part), sliced
  • 3 stalks celery, trimmed and sliced
  • ½ white onion, diced


  • Wash the potatoes and cut out any bad spots or eyes. Steam gently for about 10 minutes, until just fork tender through the center. Immediately run under cold water to prevent further cooking.
  • For best results, refrigerate the cooked potatoes for about an hour. (This ensures they don’t fall apart when slicing.)
  • Quarter the potatoes and peel if desired. Place in a large bowl.
  • Peel and mash the avocado in a small bowl. Add the lemon juice, mustard, paprika, Herbamare or salt, and maple syrup (if using), and stir into the avocado to create a dressing. Season with pepper to taste.
  • Add the dill, green onion, celery, onion, and avocado dressing to the potatoes. Toss gently until everything is coated. Taste test and adjust seasonings if desired.
  • Serve the same day, or refrigerate and serve the next day, (as the avocado darkens and breaks down quickly).

Comments (20)

(5 from 16 votes)

Recipe Rating

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Pruett Kristina

This was so delicious. I coudnt stop eating it.

Mere Rourke

This is delicious. I added edame to give a small protein boost. I've also tried changing the herbs and spices by adding chilli, coriander, both fresh and ground, and cumin, with some lime juice to give some zing. Both versions are equally delicious. I often changed recipes but love getting inspiration. Thanks for a great recipe.


This is delicious! I made for my husband and I to test it out and it was so good I decided to make for a BBQ. It doesn’t really taste like avocado. Just makes it nice and creamy and there’s lots of good flavor in this from the mustard and dill.

Catherine Vade Bon Coeur

Can't wait to try this. Giving up vegan mayo has been very hard for me.


Loved it! I used more maple syrup to sweeten for my tastes and used both parts of green onion but there were no leftovers!

Janet W

Love this. Easy and tasty.


I forgot to add in my comment below that I also add in a honey dijon mustard to the hummus base for the best flavor!


Didn’t have any dill but still turned out absolutely delicious! Will definitely make it again.


I look forward to trying this version as I don't use vegan mayo either. I have used hummus as a base, though, which is delicious with the standard celery and onion but have also steamed some brussel sprouts with the potatoes to mix in too:)

Vanessa Vass

Love this potato salad recipe, Will try this love potatos

Katie Leon

This is delicious! I used lighthouse freeze dried dill at 1 3/4 tbs and used a bit of dried parsley from the same brand. I can’t eat onions so I omitted both green and the white and used some freeze dried chives instead and wow this was tasty. Great recipe and I will be using it all the time this summer. My daughter doesn’t like traditional potato salad and she actually likes this so win win


Yup, this is da bomb!

Melissa S

My whole family enjoyed this recipe!! I would definitely recommend this, even for picky eaters.


I have been looking for a good potato salad that didn't have mayonnaise for a long time. This is a five-star winner! Delicious and you go away feeling satisfied but not a heavy weight in your stomach. I followed the recipe exactly and did not make any changes except using freeze dried dill instead of fresh.


It was whatever, I won’t be making it this way again, but it gave me somewhere to start and tweak to my liking. Too much celery, not enough acidity or flavor. I like the concept of using the avocado as a base for the potato salad though.


I made this tonight and I couldn't stop eating it! I normally despise potato salad because of the mayo, but I was craving potatoes and we were heading to a park for dinner, so I checked FOK for a recipe. THANK YOU! This was really good and my 5 kids liked it. I tripled the recipe and used parsley instead of dill (ran out). The sauce is amazing as is (defo use the maple syrup!) and the smoked paprika was perfect in it. Hubby was looking for hot sauce (which I forgot to bring) so if you like it spicy, add some. I will for sure make this again, and with dill!

Courtney Aberle

I’m never going back to Mayo based potato salads. With the creaminess of the avocado, nothing else was needed. Thank you - this one was a hit!


Fantastic. I included defrosted peas for a little extra, but with or without, it was excellent.

Steve Bunch

This is excellent. Potato salad is one of my favs and this recipe combines three of my favorite things; potatoes, dill and avocado. I used a sweet onion and yum. Simple to prepare, filling, and the avocado is an unexpected dressing. Well done Veronica.


I love this recipe. Love adding greens to it too.

About the Author

Headshot of Veronica Grace

About the Author

Veronica Grace

Veronica Grace is a chef and photographer. She is passionate about teaching people how to make delicious oil-free vegan recipes from scratch. Visit her website to find Grace’s self-published ebooks and keep up to date with her latest recipes, and find her on Instagram and Facebook.
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