Green Potato Salad - My Vegan Cookbook

Green Potato Salad

  • COOK
    30 Mins
  • PREP
    25 Mins
    55 Mins

Low fat potato salad recipe using avocado and blended sweet peas for a mayo substitute. Delicious!

Original Release Date: February 24, 2011

Nutritional Facts
Servings 8Serving Size 1 Cup




  • 4 Cups Irish Potatoes, 1" Cubes
  • 3 Cups Sweet Potatoes, 1" Cubes
  • 1/2 Small Onion or 5 Spring Onions, Chopped


  • 1/2 Cup Frozen Sweet Peas, Cooked
  • 1 Tablespoon Olive Oil
  • 1 Small Avacado (100 Grams)
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Tablespoon Lemon Juice
  • 1 Teaspoon Sugar
  • 1 Teaspoon Lemon Pepper Seasoning
  • 1/2 Teaspoon Dried Rosemary


Preheat oven to 400 degrees.

Spray or wipe a cookie sheet with oil and sprinkle with brown rice flour. Place sweet and Irish potatoes on sheet. Spread them out so that all cubes are touching the bottom of the pan and lightly spray top of potatoes. Place in oven and cook 15 minutes before taking out of the oven and turning potatoes over. Place back in the oven and cook another 15 minutes or until tender. Let cool for 15 minutes

Place sweet peas, avocado, olive oil, salt, garlic and onion powder, lemon juice, sugar and lemon pepper seasoning into food processor or immersion blender cup and blend until smooth. Then stir in rosemary with a spoon

In a large mixing bowl place potatoes, onion and dressing and stir together gently with a spoon.

Great served with asparagus or Brussels sprouts.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.