Avocado Dill Potato Salad


Let me start with this— I’m all about picnics. Delicious, homemade salads, endless dips, wraps, sandwiches, fresh fruit, mmmm my mouth is watering! Picnics are summer (or spring, I guess) days at their best, and there’s nothing like good food and friends to top off a sunny day at the park. Ahhh so many memories! Memorial Day basically equates to picnic day in my mind, so when I got inspired to plan a recipe for this upcoming holiday (and day off!), you know I went for some classic picnic food.


Avocado Dill Potato Salad {pumpkin & peanut butter}


I decided to pull out one of my favorite picnic recipes that I’ve been making for a few years now: Avocado Dill Potato Salad. Oh yeah. It’s so good.

I’ve never been a fan of regular potato salad because I’m one of those people who does not like mayo. Not sure why, but it’s just never sat right with me. I got over that pretty fast once I learned to substitute avocado or hummus in it’s place. Which, coincidentally, worked out perfectly in this recipe!

The combination of the creamy avocado, tangy dijon mustard, crunchy red onion, and fresh dill takes this potato salad to a new level. It’s light, flavorful, healthy, and naturally vegan and gluten free. The perfect addition to your next picnic or BBQ! Yeah, I don’t miss that mayo one bit.


Avocado Dill Potato Salad {pumpkin & peanut butter}


Be sure to stop by on Friday for a picnic-inspired Friday Favorites featuring some awesome recipes from some amazing bloggers. I mean, we have to prepare for that big day on Monday, right?

What’s your favorite picnic food? Have you lightened up any other classics like this potato salad? I’d love to hear some more inspiration 🙂


Avocado Dill Potato Salad {pumpkin & peanut butter}

Avocado Dill Potato Salad

Prep time 20 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Side Dish


  • 1 1/2lb red potatoes, cubed
  • 1 avocado
  • 1 tablespoon lemon juice
  • 1-2 tablespoon whole grain dijon mustard
  • 1/4 cup red onion, diced
  • 2 tablespoons fresh dill, chopped
  • 1/2 cup cucumber, diced
  • salt and pepper, to taste


inspired by Inspired Dreamer's Creamy Potato Salad


Step 1
Boil a large pot of water with the cubed red potatoes for 7-10 minutes, or until potatoes are fork tender. Strain and refrigerate potatoes.
Step 2
In the meantime, puree one ripe avocado with 1 tablespoon of lemon juice in your blender or food processor. Dice red onion, cucumber, and fresh dill.
Step 3
Take potatoes out of the fridge and add in red onion, dill, cucumber, avocado puree, dijon mustard, and salt and pepper to taste. Mix together until all ingredients are combined and flavors are to your liking. Cover and refrigerate until ready to serve!


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. I have such an addiction to those red-skinned potatoes! My grandma makes her Thanksgiving mashed potatoes with them, and I’m a firm believer that they are the best around!
    This recipe sounds wonderful – I love the use of the avocado! Pinned 🙂

    • Yes! I love red-skinned potatoes too— there’s just something about them that makes them even better than regular potatoes. I’ve never made them in mashed potato form, but now I have to try that asap!

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