Cookout season is heating up, and we’ve been looking for a way to make an oil free mayonnaise to use in our potato salad so we can feel less guilty about just eating potatoes at a cookout. This version uses an avocado and lots and lots of dill + pickles for a very green take on our favorite side dish. This is how we made it:
6 large white or red potatoes, washed
½ lemon, juiced
1 garlic clove, minced
½ tsp dill
1 tbsp dijon mustard
1 tbsp apple cider vinegar
Salt and pepper to taste
2 stems green onions, chopped
Few pickle spears, chopped
2 tbsp parsley, chopped
Put your potatoes in a large pot and cover with water. Add about half a teaspoon of salt, and then turn on the heat to high. Bring to a boil and cook for about 15 minutes or until you can pierce the potatoes with a fork. Set aside to cool.
In a medium bowl, mash together the avocado, lemon juice, garlic, dill, mustard, vinegar, and salt and pepper.
Once your potatoes are cool enough to handle, cut them into bite sized cubes. Toss with the avocado dressing, green onions, pickles, parsley, or whatever vegetables you like. Go crazy! Maybe even add some chickpeas!