Vegan Avocado Potato Salad

I got my hands on some of the most beautiful potatoes I had ever seen last week. They were a mix of purple, pink and yellow. I have seen a lot of these potatoes at the farmer's market lately and I have been wanting to buy some, but didn't get around to it until now.  I wanted to do roasted potatoes for dinner, but my oven was on the fritz so I decided on potato salad instead, so I could cook the potatoes stove top.  It was a good thing to not heat up the house anyhow because it has been so hot here lately.

I wanted the salad to have a creamy dressing, and I had some avocadoes so I decided that they would be the perfect addition! Once I added in the herbs, lemon juice and other ingredients it reminded me of mayo but way better.  I am a sucker for avocado, so I suppose that is part of it. I added in some other veggies from my CSA box, radishes, beans, scallions and zucchini and it was a beautiful salad! But most importantly delicious.  I am so thankful I live somewhere where I can get fresh local produce in the summer!

Vegan Avocado Potato Salad

Serves 2-4

4 cups potatoes cut into large dice I used a mix of purple, pink, and gold
4 scallions, sliced
4 radishes, sliced
1 cup green beans, cut into 1 inch pieces
1 medium zucchini, sliced

Dressing:
1 large avocado, diced
3 Tbsp lemon juice
1/4 cup water
1/4 tsp sea salt or to taste
1 Tbsp fresh dill
1 Tbsp fresh basil

Add the potatoes to a pot of salted water, and bring to a boil.  Lower to a simmer and cook for about 10 minutes until the potatoes are tender when pierced with a fork.  Allow to cool completely.

To make the dressing, combine all ingredients in a food processor and process until smooth.

Add the potatoes, and all other veggies to a bowl, and toss with the dressing.  Serve!