The long weekend is officially HERE and I could not be more excited for it. Long weekends mean barbeques, hotdogs, and POTATO SALAD. But this is NOT your traditional potato salad, there is no mayo or boiled eggs to be found. Instead, we’ve got crunchy edamame, creamy avocado and baby potatoes with fresh herbs and a whole lot of flavour in my recipe for Edamame Avocado Potato Salad.
Growing up, potato salad was a BBQ staple. We’d load it with miracle whip or mayonnaise, boiled eggs, celery and potatoes. Nothing more, and nothing less. And honestly? I hated it. It was only recently I realized that potato salad is actually pretty damn tasty, as long as you steer clear of mayo (am I the only person who hates mayo here?!).
This Edamame Avocado Potato Salad is full of all the good stuff – from protein packed edamame, baby potatoes, and creamy avocados, this potato salad is best made ahead. The secret to potato salad is to toss the hot potatoes with the dressing and let it marinate. It helps get as much flavor as possible from your humble potatoes.
#healthypotatosalad #veganrecipes #potatosalad #healthy #saladrecipe
Edamame Avocado Potato Salad
Author: Micah Siva
Cuisine: Salad, American
Total time: 30 min
Serves: 4-6
Ingredients
- 1 lb baby potatoes, halved (450g)
- 2/3 cup edamame beans, shelled
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 green onions, chopped
- 1 cup chopped english cucumber, with peel
- 1 cup chopped fresh mixed herbs (ie. parsley, dill, chives, cilantro)
- 1 avocado, diced
- Sea salt and pepper, to taste
Instructions
- Combine potatoes in a pot with water. Salt liberally. Bring to a boil and cook until tender, about 10-12 minutes.
- Add edamame beans, and drain. Transfer to a large bowl.
- Drizzle potatoes with olive oil and vinegar. Set aside to cool.
- Once cooled, add green onions, cucumber, herbs, and avocado.
- Enjoy!