The Scoop
This Vegan Potato Salad reimagines a childhood lunchbox swap with creamy avocado and vibrant radishes, perfect for make-ahead delight.
The inspiration for this Vegan Potato Salad dates back to a memorable lunchbox swap in my third-grade class. My best friend, Alex, sat across from me and unveiled his mom's super-secret potato dish. Unbeknownst to many, hidden beneath the lid sat a concoction brimming with adventure and unexpected twists. The baby red potatoes were always halved to perfection, and though my child-self didn’t know it then, this was my first introduction to the punchy charm of capers. Who knew that they'd become a staple in my kitchen later on?
Years passed, and I found myself recreating that beloved dish, infusing it with my own flair. Ripe avocados became the creamy heart of the vegan mayonnaise mix, lending a velvety texture that was hard to resist. A whisper of fresh parsley offered a herbal touch, subtly transforming each mouthful. Chef-y tip from my teenage kitchen experiments: ensure the potatoes are tender yet not overcooked to keep that delightful potato bite without turning them to mush.
Fast forward to today, and every time I blend tarragon with those lively radish slices, they bring back vivid memories of schooldays past. This recipe not only boasts layers of flavor but always gets a nod of approval for its adaptability. Just let it rest in the fridge, allowing all those flavors to meld brilliantly. So what began as a simple lunchbox swap became a lifelong quest for that perfect potato salad, a dish that carries whispers of then and now.
Ingredients
- 2 pounds baby red potatoes, halved
- 4 green onions, green and white pieces separated, divided
- 2 medium ripe avocados, peeled and pitted
- 1/2 cup sprigs fresh parsley, stems removed, plus more, to taste, divided
- 1/2 cup vegan mayonnaise
- 3 tarragon sprigs, stems removed
- 2 teaspoons capers, drained
- 1 teaspoon seasoned salt
- 1 celery rib, finely chopped
- radishes, to taste, sliced
Directions
- In a large saucepan over medium-high heat, add the potatoes, cover them with water, and bring them to a boil.
- Reduce the heat and cook the potatoes, uncovered, until they are tender, about 8-10 minutes.
- Add the green pieces of the onion, the avocados, the parsley, the mayonnaise, the tarragon, the capers, and the seasoned salt to a blender, cover, and process until the mixture is blended, scraping down the sides as needed.
- Drain the potatoes and transfer them to a large bowl.
- Add the celery, the white pieces of the onion, and the dressing to the potatoes and toss to coat.
- Refrigerate the potato salad, covered, for at least 1 hour and up to overnight.
- Top the potato salad with the radishes and the extra parsley.
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