Don’t be fooled by the green color—this vegan potato salad is absolutely delicious! It’s perfect for potlucks and for those with dietary restrictions. —Laura Wilhelm, West Hollywood, California,
Ingredients
- 2 pounds baby red potatoes, halved
- 4 green onions
- 2 medium ripe avocados, peeled and pitted
- 1/2 cup sprigs fresh parsley, stems removed
- 1/2 cup vegan mayonnaise
- 3 tarragon sprigs, stems removed
- 2 teaspoons capers, drained
- 1 teaspoon seasoned salt
- 1 celery rib, finely chopped
- Sliced radishes
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Directions
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Nutrition Facts
3/4 cup: 235 calories, 15g fat (2g saturated fat), 0 cholesterol, 295mg sodium, 24g carbohydrate (1g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch.
