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Mayo-Free Ultra Creamy Potato Salad
Summer just isn’t the same without a creamy potato salad to enjoy at picnics, barbecues, pool parties, and beach gatherings!
Our Creamy Potato Salad with Greek yogurt and ripe avocado, skips out on the mayo while keeping that creamy fresh flavor!
With a medley of crunchy veggies like celery and radishes, fresh herbs like parsley and green onions, and a hint of zesty Dijon mustard, this potato salad is a perfect blend of textures and tastes that will leave everyone asking for your recipe!
And the best part? This recipe is incredibly easy to make and can be prepared ahead of time, making it perfect for your next outdoor gathering or potluck!
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Mayo-free and creamy, thanks to avocado and Greek yogurt
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Perfect for picnics, barbecues, and outdoor gatherings
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Easy to make and can be prepared ahead of time
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Deliciously addictive flavor experience with a medley of textures and tastes
The BEST potatoes for a potato salad are waxy potatoes such as Yukon Gold, or Red Potatoes that hold up once they’re cooked, and keep a firm texture when you chop them up and stir them into your salad.
8 servings
Ingredients:
- 2 lbs. new potatoes, halved or quartered
- 2 medium ripe avocados, peeled and pitted
- 4 green onions, reserve a few greens to garnish
- 1 bunch fresh curly parsley, stems removed
- 1/2 cup plain Greek yogurt
- 2 fresh garlic cloves
- 1 Tbsp Dijon mustard
- 1 Tbsp chopped capers, drained
- 1/2 cup finely chopped celery
- 1/2 cup chopped radishes, reserve a few slices to garnish
- sea salt and pepper to taste
Instructions:
In a large pot of salted boiling water, add chopped potatoes and simmer until just knife-tender, about 5-7 minutes.
Make sure you don’t over boil them, or they will get mushy and fall apart. We want them to be still quite firm for this salad.
Drain very well, sprinkle with a tiny pinch of sea salt, and set in the refrigerator to allow potatoes to cool completely.
You can prepare this step ahead of time and refrigerate your boiled potatoes (hours before or a day beforehand) until you’re ready to make the potato salad.
In a food processor add the avocados, green onions, parsley, yogurt, garlic, mustard, and capers.
Process just until smooth, then season to your taste with sea salt and pepper.
Place your cold potatoes in a large bowl, then add in the chopped celery, radishes and creamy avocado mixture.
Toss until well coated. Taste test and season with sea salt or freshly ground black pepper, if desired.
Serve immediately or refrigerate up to 24 hours before serving.
Enjoy!
Rachel
Ingredients
- 2 lbs. new potatoes, halved or quartered
- 2 medium ripe avocados, peeled and pitted
- 4 green onions, reserve a few greens to garnish
- 1 bunch fresh curly parsley, stems removed
- 1/2 cup plain Greek yogurt
- 2 fresh garlic cloves
- 1 Tbsp Dijon mustard
- 1 Tbsp chopped capers, drained
- 1/2 cup finely chopped celery
- 1/2 cup chopped radishes, reserve a few slices to garnish
- sea salt and pepper to taste
Instructions
- In a large pot of salted boiling water, add chopped potatoes and simmer until just knife-tender, about 5-7 minutes. Make sure you don't over boil them, or they will get mushy and fall apart. We want them to be still quite firm for this salad.
- Drain very well, sprinkle with a tiny pinch of sea salt, and set in the refrigerator to allow potatoes to cool completely.
- You can prepare this step ahead of time and refrigerate your boiled potatoes (hours before or a day beforehand) until you're ready to make the potato salad.
- In a food processor add the avocados, green onions, parsley, yogurt, garlic, mustard, and capers. Process just until smooth, then season to your taste with sea salt and pepper.
- Place your cold potatoes in a large bowl, then add in the chopped celery, radishes and creamy avocado mixture.
- Toss until well coated. Taste test and season with sea salt or freshly ground black pepper, if desired.
- Serve immediately or refrigerate up to 24 hours before serving.
- Enjoy!
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