Guacamole Potato Salad
This one is a total game-changer and we genuinely make it all the time. It's basically two of our favourite things, guacamole and potato salad, smashed together into one ridiculously good bowl. The creamy, zesty avocado sauce coats every bit of potato, and then you've got the freshness from tomatoes, coriander and chilli cutting right through it. It's bold, it's vibrant and it tastes like way more effort than it actually is. Make this tonight, you won't regret it.
Before You Start
- Blender
- Large mixing bowl
Ingredients
- 3 tbsp olive oil
- 1 tbsp plant-based mayonnaise
- 2 tbsp plant-based butter
- 3 avocados
- 80ml plant-based milk
- salt to taste
- 2 lemons juice of
- small bunch of fresh coriander
- 1 red chilli
- 150g cherry tomatoes
- 1 red onion
- 400g cooked potatoes
Method
Make the sauce
- Using your blender, whizz up all the sauce ingredients until you have a well-blended sauce
Mix the salad and serve
- Pour the sauce over the pre-cooked potatoes
- Add the onion, tomatoes, chilli and coriander
- Mix well and serve
Tips & Variations
- Make it spicier: We love adding an extra fresh chilli or a pinch of chipotle flakes into the sauce before blending if you want a proper kick.
- Potato choice matters: Waxy potatoes like Charlotte or new potatoes hold their shape brilliantly here and soak up the sauce without going mushy.
- Add some crunch: Henry always throws on a handful of toasted pumpkin seeds or some crushed tortilla chips right before serving for a bit of texture.
Why This Works
The trick here is blending the guacamole into a proper saucy consistency so it clings to the potatoes rather than just sitting on top. That's what makes every mouthful taste incredible rather than just the bits you happen to scoop together. Using pre-cooked potatoes also means the whole thing comes together in minutes, which we love.