PSA: Potato salad doesn't have to be so heavy. That's right: It’s possible to make one that’s tangy, light and perfect all year round.
In this vegan dish, roasted fingerling potatoes get a grown-up kick from lime juice and zest, California Avocados, olive oil, peas, pea shoots, and mint, making it a more flavor-forward alternative to its mayonnaise-based cousins.
Serve this beautiful salad warm or cold; either way, you’re in for nothing but deliciousness.
Vegan Avocado Potato Salad
Recipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
2 pounds fingerling potatoes
4 garlic cloves
3 thyme sprigs
¾ cup olive oil, divided
Kosher salt and freshly ground black pepper
2 cups (10 ounces) peas
¾ cup mint leaves, torn, divided
3 tablespoons lime juice
1 tablespoon lime zest
2 California Avocados—halved, pitted, peeled and diced, divided
6 to 8 pea shoots, for garnish (optional)
Flake salt, for garnish
1. Preheat the oven to 400º. On a foil-lined sheet pan, toss the fingerling potatoes, garlic and thyme with ¼ cup of the olive oil. Season with salt and pepper, and roast. After 10 minutes, flip the potatoes over and continue cooking until they’re tender, 10 more minutes. Add the peas on top of the potatoes and cook for 2 more minutes.
2. Discard the thyme sprigs and transfer the potato-and-pea mixture to a large bowl along with ½ cup of the mint, lime juice, zest and half of the California Avocados. Lightly toss the mixture and season with salt. Transfer the salad to a serving platter and garnish with the remaining mint leaves, California Avocado and pea shoots. Sprinkle lightly with flake salt and serve.
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