Light and creamy Avocado Potato Salad with spring onions and radishes, made from a few fresh ingredients. This low-calorie, nutrient-rich salad is mayo-free, vegan, and delicious — an ideal side dish or a healthy office lunch.
Every spring I look forward to the first young potatoes, crisp radishes, and tender spring onions that appear at the market. Those early-season vegetables are a highlight at our table. I enjoy young potatoes in many preparations, but my favorite may be a light potato salad that celebrates fresh produce.
In Croatia, potato salad with onions — Kartoffelsalat — is a classic. Many families serve it with fish on Fridays, and my grandmother makes an exceptional version. I love her salad, but I also wanted a different, lighter interpretation for my family. The result is this simple, nutritious, and creamy Avocado Potato Salad. It’s made entirely from wholesome ingredients and contains no mayonnaise.
This salad combines favorite spring vegetables: tender young potatoes, crisp radishes, and mild spring onions. Young potatoes tend to be less starchy, sweeter, and more tender than older potatoes — they pair well with sweet corn and other fresh vegetables. For this recipe I peeled the potatoes so the pieces stay cohesive when tossed with the dressing, but you can leave the skins on if you prefer a more rustic texture.
Avocado provides the creamy base for the dressing, contributing heart-healthy monounsaturated fats, fiber, and vitamins such as K, B6, C, and potassium. Its smooth texture and rich flavor make it a satisfying replacement for mayo. I keep the dressing simple: mashed avocado, lime juice and zest, salt, pepper, and a few herbs for brightness.
This Avocado Potato Salad is also notable because it doesn’t require added oils. The avocado creates a naturally creamy coating and the lime juice adds a fresh, bright note. A sprinkle of fresh dill completes the flavor profile, giving it a light, springy finish.
Why you’ll love this Avocado Potato Salad
- Made with a few simple, fresh ingredients and very easy to prepare,
- High in dietary fiber to support digestion and satiety,
- Contains heart-healthy monounsaturated fats from avocado,
- Provides potassium and vitamins such as C, K and B6,
- Rich in antioxidants that support overall health,
- Perfect as a side dish, picnic or packed lunch,
- Low-calorie, kid-friendly, mayo-free and dairy-free,
- Vegetarian, gluten-free and vegan.
Serve this salad chilled alongside fish, grilled meats, or as a standalone light lunch. Because spring onions are mild and radishes are crisp and peppery, the recipe is gentle enough for children yet flavorful for adults. Refrigerate well and enjoy every healthy bite.
Recipe
Avocado Potato Salad
5 mins
15 mins
20 mins
Salad, Side Dish
International
2
354 kcal
Ingredients
- 4 medium potatoes
- 1 cup sweet corn
- fresh radishes, sliced
- spring onions, sliced
- ½ ripe avocado
- lime juice (to taste)
- lime zest
- Himalayan salt and black pepper to taste
- fresh dill, chopped
Instructions
- Peel the potatoes if you prefer a smoother texture. Cut into cubes and place them in a pot of cold water. Add a pinch of salt and simmer for about 15 minutes, until tender. Drain and allow the potatoes to cool completely.
- In a small bowl, mash the avocado with a fork. Stir in lime juice and lime zest, then season with salt and pepper to taste.
- In a large salad bowl, combine the cooled potatoes, sweet corn, sliced radishes, and spring onions. Add the avocado mixture and toss gently to coat everything evenly. Finish with chopped fresh dill.
- Chill the salad before serving for the best flavor. Serve cold as a side dish or light main.
Notes
Measurement reference: 1 cup = 240 ml (US cup). Adjust lime, salt and pepper to your taste. For a firmer salad, use slightly less avocado or add it just before serving.
Nutrition
| Carbohydrates: 72 g
| Protein: 9 g
| Fat: 6 g
| Fiber: 9 g
| Potassium: 1651 mg
If you make it, consider rating the recipe and leaving a comment with any variations or tips you enjoyed.
Xoxo, Natalie
