When searching for a reliable, crowd-pleasing dish to bring to a backyard BBQ, you might be tempted to make a batch of potato salad. But the traditional kind — chock-full of mayonnaise — always seems like a party foul to me, especially when it sits out on a table for hours in the hot sun.
Luckily, with the help of one surprising ingredient, you can skip the mayo and make creamy vegan potato salad instead.
What's the key to creamy vegan potato salad? Avocado. Yup, the same beautiful fruit that made toast a superstar is now working its magic on potatoes.
All you have to do is roast some fingerlings, toss them in the lemony avocado-dill dressing, and serve to your fellow BBQ guests.
Just don't put this potato salad next to its mayo-laden cousin — you don't want to embarrass it in front of all the other side dishes.
→ Get the Recipe: Avocado Dill Vegan Roasted Potato Salad from Edible Perspective