Avocado Pesto Potato Salad

Ingredients: 6 yukon gold potatoes chopped into 1" pieces (4 cups) ¼ cup apple cider vinegar ½ cup avocado basil pesto ¼ cup vegan mayo

Ingredients: 6 yukon gold potatoes chopped into 1" pieces (4 cups) ¼ cup apple cider vinegar ½ cup avocado basil pesto ¼ cup vegan mayo

Ingredients: 1 teaspoon mustard Salt and pepper Lemon zest Chopped basil

Ingredients: 1 teaspoon mustard Salt and pepper Lemon zest Chopped basil

Place potatoes in a saucepan. Add enough cold water to cover potatoes. Generously season with salt. Bring potatoes to a boil, then reduce to a simmer. Cook until potatoes are tender, about 15 minutes.

Place potatoes in a saucepan. Add enough cold water to cover potatoes. Generously season with salt. Bring potatoes to a boil, then reduce to a simmer. Cook until potatoes are tender, about 15 minutes.

Drain water and place in a mixing bowl. Pour apple cider vinegar over the top while potatoes are still hot. Gently mix. Let sit while you make the pesto mixture.

Drain water and place in a mixing bowl. Pour apple cider vinegar over the top while potatoes are still hot. Gently mix. Let sit while you make the pesto mixture.

Mix avocado basil pesto, vegan mayo, mustard, salt and pepper. Drain the vinegar from the potatoes. Mix with the pesto mixture. Top with lemon zest and chopped basil.

Mix avocado basil pesto, vegan mayo, mustard, salt and pepper. Drain the vinegar from the potatoes. Mix with the pesto mixture. Top with lemon zest and chopped basil.

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