Vegan Potato Salad - cooking recipe

Ingredients

3 pounds potatoes, cut into bite-size pieces, or more to taste
1 cup avocado flesh
4 tablespoons olive oil
1 small bunch parsley
1/4 onion
2 garlic cloves
2 tablespoons lemon juice
1 tablespoon Dijon mustard
salt and ground black pepper to taste

Preparation

Fill a large pot with salted water and bring to a boil. Add potatoes. Reduce heat to medium-low and simmer until fork-tender, 10 to 20 minutes. Drain immediately and rinse with cold water. Set aside.
Combine avocado, oil, parsley, onion, garlic, lemon juice, and mustard in a blender. Blend until dressing is smooth. Thin, if necessary, by adding 1 tablespoon of water at a time.
Transfer cooked potatoes to a large bowl and pour dressing on top. Gently mix until thoroughly coated. Season with salt and pepper.