Vegan Potato Salad with Avocado and Dill - Plant Based Recipes

Ingredients

• 2 pounds small red potatoes
• 1 large avocado
• 2 teaspoons fresh lemon juice
• 1 tablespoon Dijon mustard
• ¼ teaspoon smoked paprika
• ½ teaspoon (or less) Herbamare or sea salt
• 1½ teaspoons maple syrup or liquid sweetener (optional, to balance the acidic lemon and spicy mustard)
• Freshly ground black pepper
• ⅓ cup fresh dill, packed and then chopped
• ½ bunch green onions (green part), sliced
• 3 stalks celery, trimmed and sliced
• ½ white onion, diced