Avocado Potato Salad (Vegan, No-Mayo)

The new year brings new hopes of getting in shape, changing our diets, exercising, etc. – basically endless things we want to do – but when coupled all together, seem daunting and unobtainable. We need to learn to take baby steps. Think of how many years (months, weeks, etc) it has taken you to get out of shape.  You won’t be in shape by the end of January and you won’t change your eating habits by the end of January. What you will do instead is fail because you have put very unrealistic expectations on yourself.

Start slowly. I know so many people in the over 50 crowd that make it a goal to run a marathon, thinking this will cure all of their problems. That’s nice and indeed a lofty goal, but none of them actually lose weight nor do they change their eating habits because they think they can eat like a marathoner (uh, no).  That’s a lot of work with no rewards. Instead, start walking every day. Start cooking one meatless meal every week, one vegan meal once a month. Once your body becomes adjusted to these changes, you will crave them.  Trust me! I have been walking since I was in my late 20s.  When I used to go to the gym I was one of the only ones walking around the track (everyone was running). I walked through both pregnancies and now I walk 4-5 times a week on my treadmill – I still weigh what I did 25 years ago. My joints actually hurt more when I don’t walk, proving that exercise is good for the body as well as the mind.

Start slowly with your diet changes, or you will end up very cranky and craving sugar. I am not a carb free person, but I do follow a plant-based diet which includes very little to no meat products (I do like to cook with chicken broth over oil) and no sugar. I do not believe in diet fads: the way you eat has to be a way of life.  Your goal at the grocery store should be the spend most of your time in the produce section, and little to no time in the boxed food section. Give yourself three to five weeks, and not only will you see a change,  you will feel the change.

This recipe will get you on your way – and I promise you will love it.

I first came across this salad on a quest to find a potato salad with no mayonnaise.  Yes, I said no mayo. None. Zip.  It’s on my list of foods that I just won’t eat.

This was originally called “No-Mayo Potato Salad (Vegan) which said nothing about what was used to replace the mayonnaise, so naturally I was intrigued.  It is very easy to make and it absolutely one of my favorite side dishes. The avocado and lemon create a creamy base for the potatoes, and you don’t even need to use salt, which makes this even more heart-healthy. Avocado is one of the healthy fats we should be eating more of, as opposed to oils and mayo.

Avocado Potato Salad (Vegan, No-Mayo)

Ingredients

• 10 organic gold potatoes ( I used a mixture of reds and gold) small in size and rinsed

• 1 whole avocado

• 1/2 lemon, juiced

• 2 Tbsps. fresh chives, minced

• 1/4 tsp. ground black pepper

• Salt (optional)

Directions

• In a large pot with cold water, add potatoes. Bring to a boil and cook for 10 minutes until fork tender. (You can also do this in the microwave!)

• Drain potatoes and rinse with cold water to cool.

• Once cooled, cut each potato in half, and then quarters if necessary (bite-sized pieces).

• In a large bowl, mash avocado and combine with lemon juice, chives, optional salt and pepper.

• Stir in potatoes and mix until potatoes are fully coated.

• Adjust seasonings and add more lemon juice and chives if desired.

 

Enjoy and Happy New Year!