Summer Potato Salad

My favorite dish to take to parties or make for my guests in the summer is potato salad. This vegan version of potato salad is loaded with flavor and healthy goodness. Instead of heavy classic potato salad, this dish is light and creamy. Citrusy arugula gives it lightness and creamy dressing with avocado, garlic and mustard makes it lusciuos and perfect.

Summer Potato Salad

LETTUCE LEAF

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Ingredients

  

• 3 pounds yellow potatoes, cubed
• 2 tsp salt
• 3 cups baby arugula
• 1/2 cup celery, chopped
• 1/4 yellow onion, diced
• 1 avocado
• 1/4 cup olive oil
• 2 cloves garlic
• 2 tsp Dijon mustard
• 1 lemon, juiced
• 1 tsp sea salt
• 1 tsp black pepper
• 1/4 green onion, chopped

Instructions

 

• Bring a large pot of water with 2 tablespoons of salt to boil.
• Add cut potatoes to a boiling water and let it cook until it's tender for about 10 minutes.
• Add avocado, olive oil, lemon juice, mustard, garlic, black pepper and sea salt to a high speed blender.
• Blend until smooth. 
• Try it the dressing to adjust seasoning. 
• Drain potatoes and let it cool.
• Place potatoes, chopped celery, diced onion and green onion to the mixing bowl. 
• Add dressing to the bowl and mix everything in gently. 
• Refrigerate the salad for about an hour.
• Mix in arugula right before serving. 
• Serve and enjoy!