Green Potato Salad

30 mins Prep Time

40 mins Cook Time

Written By

Nadia Boachie

This potato salad is beyond flavourful and the dressing that ties this together is just absolutely perfect. This green dressing is creamy, acidic, spicy and honestly delicious on everything from tacos to sandwiches. The combination of herbs, avocado, jalapeño and lime in the dressing makes it almost reminiscent of a mild green hot sauce. Potato salad with mayo is great and all, but if you are looking for another version of an old barbecue summer classic, keep reading. Try this out if you are looking for a tasty side to go with your next meal. The best part is that it is accidentally vegan! I finish this salad off with a garnish of fresh herbs like parsley and dill and some chopped jalapeño if you can handle the extra heat.

Ingredients

Potato Salad

1-2 jalepeños, finely diced
2 stalks of celery, diced
1/4 cup green onions, thinly sliced
1 bag small potatoes (approximately 700 grams)
2 tablespoons cilantro, chopped
3 tablespoons dill, chopped
2-3 tablespoons vegetable oil (or other neutral oil)

Avocado Dressing

2 avocados, peeled and chopped
1 bunch parsley
1 bunch cilantro
4 garlic cloves
1-2 jalapeños, deseeded
Juice from 4 limes
1/2 cup vegetable oil
Salt, to taste

Directions

Avocado Dressing

3 Steps

Step 1

Place all ingredients, avocado, parsley, cilantro, garlic, jalapeño, lime juice and vegetable oil in a blender and pulse until smooth.
Step 2

If you are having a hard time achieving a smooth consistency, you can gradually add a small amount of water to thin the dressing out.
Step 3

Adjust salt and lime to taste.

Potato Salad

8 Steps

Step 1

Wash potatoes, pat dry and slice in half.
Step 2

Coat in vegetable oil and 1 1/2 teaspoons of salt.
Step 3

Roast potatoes at 425°F for 30 minutes until tender and golden. You may flip once but not necessary. I like to bake sliced side down on parchment paper.
Step 4

Take out and let cool for 10 minutes.
Step 5

Dice celery, jalapeño, green onions, cilantro and dill and add in a medium to large sized bowl.
Step 6

Add potatoes to same bowl and add avocado dressing.
Step 7

Mix well and adjust for salt and acidity (squeeze of lime juice) if necessary.
Step 8

Add extra herbs and sliced jalapeño on top for garnish if you wish.