Servings: 8 / Total Time: 30 mins
Ingredients:
- 2 pounds baby red potatoes, halved
- 4 green onions
- 2 medium ripe avocados, peeled and pitted
- 1/2 cup sprigs fresh parsley, stems removed
- 1/2 cup vegan mayonnaise
- 3 tarragon sprigs, stems removed
- 2 teaspoons capers, drained
- 1 teaspoon seasoned salt
- 1 celery rib, finely chopped
- Sliced radishes
Directions:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes.
Meanwhile, chop green onions, reserving white portions. Add green portions to a blender. Add avocados, parsley, mayonnaise, tarragon, capers and seasoned salt. Cover and process until blended, scraping down the side as needed.
Drain potatoes; transfer to a large bowl. Add celery, white portions of green onions, and dressing; toss to coat. Refrigerate, covered, for at least 1 hour. Before serving, top with radishes and additional parsley.
Green Goddess Vegan Potato Salad Recipe photo by Taste of Home