Vegan Potato Salad Dressed with Avocado

It's been an unseasonably hot spring this year in London, Ontario. Seems winter went and summer just kicked right in. That means more salads have been appearing on the menu. Potato salad always seems to be a popular choice and is especially suited to potlucks and picnics — especially this one that is made without eggs or a dairy-based dressing.

I've never been especially fond of mayonnaise and lately I have tried to replicate the creaminess that is often present in potato salads and coleslaws with fresh avocado. I have been delighted with the results and plan to try something different with my favorite Caesar salad next time I make it. The dressing here adds a tangy element to the salad that is not to be missed if you enjoy dressing up potatoes. It's super easy to prepare too, and the dressing can be made up while the vegetables are roasting. Roasting the potatoes is a fantastic way to prevent the potatoes from getting mushy and brings out their natural goodness while preserving more of the nutrients. As for roasted asparagus, it takes so little time if the asparagus is fresh. In this instance, the oven was already heated up with the potatoes and so it only made sense to skip steaming or pan-frying the asparagus.

Vegan Potato Salad Dressed with Avocado

Recipe by Lisa Turner Adapted from The Oh She Glows Cookbook: Vegan Recipes To Glow From The Inside Out Published on June 8, 2015 Golden brown roasted potatoes and tender roasted asparagus tossed in a creamy, tangy and zesty avocado and dill dressing — perfect for hot summer days Print this recipe Salad: 2 lbs (900 g) white potatoes, cut into 1/2 cubes or triangles 1 bunch (1 lb or 450 g) asparagus 1 tablespoon sesame oil 1/2 teaspoon sea salt 1/4 teaspoon fresh cracked black pepper 2 green onions, trimmed and chopped Dressing: 1 avocado, pitted and peeled 2 tablespoons fresh dill, chopped juice from 1 lemon (3 tablespoons) 1 green onion, trimmed and chopped 1 tablespoon nutritional yeast (optional) 1 teaspoon Dijon mustard sea salt and fresh cracked black pepper to taste Instructions: Preheat an oven to 425°. Toss the potatoes with half of the oil and transfer to a baking sheet lined with parchment paper, taking care to spread them evenly. Season with some salt and pepper. Roast for about 15 minutes, flip them, and roast for another 10 minutes until lightly browned and fork tender. Meanwhile, snap the woody ends off of the asparagus spears and chop the spears into 1-inch pieces. Push the potatoes to the side to make room for the asparagus. Drizzle the asparagus with the remaining oil and season with a bit more salt and pepper. Place the pan back in the oven and roast the vegetables for 10 minutes until the asparagus is tender. Transfer the vegetables to a large bowl and add the green onions. Let the salad cool to room temperature. To make the dressing, combine all of the ingredients in a small food processor until smooth. Add a little water if necessary. Toss the salad with the dressing and serve at room temperature or chilled. Makes 4 to 6 servings

I am sharing this with Jacqueline's Meat Free Monday event, and also No Croutons Required, a monthly event showcasing vegetarian soups and salad, alternately hosted by Jac and myself. Jacqueline is hosting the June 2015 edition.

More potato salads to enjoy this summer:
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala
Mexican-Style Potato Salad With Avocado and Jalapeño
Creamy Herbed Potato and Green Pea Salad
Warm Baby Potato and Asparagus Salad

Audio: rain