Vegan Mexican Potato Salad

Serves 4


1 large purple potato
1 sweet potato
2 Yukon gold potatoes
1 finely diced Jalepeno
5 diced green onions
5 cloves of garlic, shredded with microplane
1 bunch of coriander
2 cups of sliced cherry tomatoes
juice of two limes plus zest
1 tbsp Himalayan salt
2 tbsp champagne vinegar
5 to six tbsp. lime avocado vinaigrette

Peel potatoes and slice into bite size cubes evenly. Boil in Salted water until a fork can cut through, but still firm as to avoid being to mushy. Drain and set aside. In a large bowl add remaining ingredients. Add potatoes and avocado vinaigrette.

Lime Avocado Vinaigrette

Juice of 3 limes
1 shallot
4 garlic cloves
1 jalapeno, seeds removed
1 avocado
3 tbsp champagne vinegar
¾ cup extra virgin olive oil
½ tbsp. Himalayan salt

Add all ingredients into a bullet processor.

Four Avocados

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