So today I ate at a friend’s house who prepared a brunch-ish lunch for me, knowing full well about my Try Vegan Challenge.
I was so hungry when he offered his potato salad to me, I ate almost all of it before asking how he made it so creamy without cream.
He totally surprised me. The secret ingredient is to a creamy vegan potato salad is not vegan cream, but avocado! It’s no surprise that it’s so genius because his recipe came from Ms. Vegan Chef Rock Star herself, Isa Chandra Moskowitz. In fact, I even have her book from which the recipe came, Vegan Brunch: Homestyle Recipes Worth Waking Up For–From Asparagus Omelets to Pumpkin Pancakes.
The only caveat to this amazingly creamy potato salad is that if you’re making it ahead of time to pack for your lunch tomorrow, add in lots of lemon / lime if you like the sour citrus taste and wrap it tightly in plastic wrap. You want to lay the plastic wrap on the salad itself, so that there is no air touching the salad. Otherwise, the avocado turns brown from oxidation over time.
2 lbs tender boiled diced potatoes that have cooled down
2 tablespoons lime or lemon juice
1 plum tomato, chopped
half of a red onion, diced small
half of a cucumber, diced very small
sea salt and cayenne pepper or freshly ground pepper to taste
scallions for garnish
1. Cut the avocado in half. Use a spoon to remove the seed, and scoop the avocado out into a bowl large enough to hold all the potatoes. Add the lime juice, and start smashing the avocados in the bowl until they’re creamy.
2. Add the tomato, onion, and cucumber to the avocado. Mix it up!
3. Add the potatoes to the dressing. Keep on mixing.
4. Add salt and pepper as well as extra lime juice to taste. Top with scallions or other fresh herbs you like.
Keep chilled if you are making it the night before for your work lunch.