Mayo-less potato & avocado salad with greens

This mayo-less potato and avocado salad is vegan, gluten-free, and a healthier option to your mayo-based salad but with all the taste!
Course Salad, Side Dish
Cuisine gluten-free, Mediterranean, vegan
Keyword healthy, mayo-less, potato, salad, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6
Author The Hungry Bites


  • For the salad:
  • 1 1/2 pounds (700-750 grams) potatoes, or baby potatoes
  • 2 cups baby spinach or chopped spinach
  • 1 cup arugula/rocket, chopped
  • 1/2 to 1 cup mixed herbs (like dill and parsley, chopped)
  • 1/2 cup green onion, chopped
  • 1 avocado, cubed
  • 1/2 to 3/4 cups walnuts, crushed

  • For the dressing:
  • 6 tablespoons e.v. olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon ground cardamom
  • Salt and pepper to taste
  • 1-2 teaspoons mustard


  1. Make the dressing: Transfer all the ingredients to a shaker or a mason jar, and shake well until smooth and homogenized. Set aside.
  2. Peel and cut the potatoes into small cubes (cut in half or leave them whole if you use baby potatoes).

    Transfer them to a pot filled with cold salted water and bring to a boil.

    When potatoes are fork tender, drain and add about half of the dressing.

    Mix well and transfer to a bowl. Let them cool.

  3. When cooled add the rest of the ingredients and the rest of the dressing and mix gently.
  4. Serve and eat!