Here my version of Isa Chandra Moskowitz's Vegan Potato Salad that subs out the mayo for a more delicious (and healthful!) avocado dressing. You can peel your potatoes if you like, but I leave them on. They're full of good for you fiber anyway.
I halved the recipe and added more lemon juice & some cilantro. I decided to leave out the tomato because I don't like refrigerating tomato and I just knew this would be too much for us. This is enough to feed at least 4.
1 pound fingerling potatoes, cut into 1/2 inch pieces.
1 ripe avocado
Juice of 1-2 limes or lemons (to taste)
1 small red onion, finely diced (or half of a larger one)
2 tablespoons minced cilantro
1 small cucumber, peeled and diced into 1/4 inch cubes
Cayenne (optional, to taste)
Salt (to taste)
1. Boil the potatoes in a large pot of salted water for about 15 minutes until the are fork tender. Remove and drain.
2. While the potatoes are cooling, put the avocado and lemon juice in a blender or food processor and blend until very very smooth. Once blended, add the cilantro and onion and pulled just to combine, but not too chop up very much.
3. In a large bowl, mix the potatoes and the avocado dressing. Here's the time to add more lemon juice, cayenne, and salt to taste.
4. Enjoy ASAP (like I need to tell you that...)