Potato Salad with Avocado and Dill Salad (Vegan)

Potato Salad2

Potato Salad with avocado and dill dressing!

At the weekend, I made this recipe for my son Ted’s third birthday party. It was mainly adults at his party and everyone enjoyed this salad so much I thought I would write the recipe up. This salad is full of nutritional value and it is very tasty. It was also a really simple recipe to make and I really wanted to share it with you all.

The main ingredient I want to write about is dill. Herbs nowadays, I find from speaking to others, are often overlooked in the kitchen. I think people might forget that they can accompany a meal beautifully and add extra flavour as well. So much better for you than a lot of salt and pepper.

Dill is a herb that I love for the fragrance and taste. I’m trying to find new ways to add it into our food. Dill weed, as it is commomly known, is part of the same family as parsley, cumin and bay leaf. It’s native to the Mediterranean region and has been used since ancient Greek and Roman times as both a spice and a medicine.

It is a great source of manganese, iron and calcium and also contains flavonoids. These are known for their antioxidant, anti inflammatory and anti viral properties. Dill can help to lower cholesterol, can help ease diabetes and digestive problems and is great for the menstrual cycle. It is a fantastic herb that is packed full of goodness and really helps to spice up this potato salad.

Serves 4

Equipment needed

  • Large saucepan
  • Collendar
  • Sharp knife
  • Chopping board
  • Food processor or hand blender and jug
  • Frying pan
  • Tablespoon
  • Teaspoon


  • Potatoes x 500g
  • Avocado x 1 meduim
  • Spring onions x 8
  • Dill x 1 small handful
  • Olive oil x 10 tbsp plus extra for frying
  • Apple cider vinegar x 6 tbsp
  • Honey x 2 tbsp
  • Garlic x 2 cloves
  • Mustard seeds x 1 tbsp
  • Salt and pepper


  • Start by making your salad dressing.
  • Chop the dill and remove the skin and slice the garlic clove.
  • Then add to the food processor or jug along with the olive oil, apple cider vinegar, honey, mustard seeds and dill.
  • Blend with the hand blender in the jug or in the food processor.
  • It should only take about two minutes until you have a smooth, creamy texture.
  • set the dressing to one side.
  • Next wash and boil your potatoes in a large pan for about 15 – 20 minutes.
  • Meanwhile, slice your spring onions and fry in a teaspoon of oil in the pan.
  • Fry until they soften.
  • Drain the potatoes and leave to cool.
  • Once the potatoes have cooled, cut into slices and add to the bowl.
  • Finally pour over the salad dressing and toss the salad together.
Potato Salad

Close up of potato salad with avacodo and dill dressing.

This salad recipe can be made in advance and it would be delicious with a bbq or with cold chicken slices on a hot summers day. If making it on a summers day I would make it in the morning before the heat. The salad dressing will keep well because of the apple cider vinegar. I think it would also taste really nice with a grilled piece of salmon or other fish too. However you decide to eat it, as always, please enjoy.