Avocado & Dill New Potato Salad

As soon as the sun is out, the smell of BBQ’s and sun kissed skin fills the air. You have the burgers, hot dogs and grilled vegetables and of course the array of sides to tuck into from your coleslaw to freshly prepared salads.

New potato salads scream summer time to me. Usually laden with mayonnaise, these salads are not the most vegan friendly of dishes. Rather than opting for a cruelty free mayonnaise alternative, nature provides us will a creamier and more nutritious substitute. In this recipe you will find an abundance of avocado, fresh dill, a dash of red onion and fresh garlic all combined with a zesty lemon hit. Perfect as a side to accompany any light lunch or dinner, this bowl of healthy goodness will keep you fuller for longer.

Serves 2 (as a side)


1 small red onion diced

1 small garlic clove minced

1/2 a lemon

1 avocado

3 pinches of dill

salt and pepper

4-5 new potatoes

Begin by boiling the new potatoes on the hob for 15-20 minutes. Next, lightly brown the red onion and garlic in a frying pan. Mash the avocado in a bowl with half a lemon, salt and pepper and further add the dill. Once the red onion and garlic is cooked, leave aside to cool as the potatoes finish cooking. Once boiled, drain and shake in the colander to create a slight fluffiness. Combine all of the ingredients together and serve with a light garnish of dill.




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