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Green Goddess Vegan Potato Salad

TOTAL TIME: Prep: 30 min. + chilling YIELD: 8 servings.
Don't be fooled by the green color—this vegan potato salad is absolutely delicious! It's perfect for potlucks and for those with dietary restrictions. —Laura Wilhelm, West Hollywood, California

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

  • 1. 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.

Nutrition Facts

3/4 cup: 235 calories, 15g fat (2g saturated fat), 0 cholesterol, 295mg sodium, 24g carbohydrate (1g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch.

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