Potato Salad - Dairy and Egg Free

Cooking it up

1. Place 2 cups of cubed Yukon gold potatoes in 2 cups of water, or enough water to just cover the potatoes. Bring that to a boil, adding three pinches of salt. Stir it once, then lid up and let it cook.
2. After about ten minutes, the potatoes should be firm but much softer. Once at this stage, add a minced shallot into the boiling water along with another pinch of salt.
3. After another ten minutes, a fork should be able to puncture the potatoes. Remove from the heat and drain.
4. While, your potatoes cool, cut up two avocados and move the avocado meat into a bowl. Mash up the avocados into a creamy smooth texture. Once it has reached that texture, slowly mash in your potatoes, and mash until you can no longer see any large pieces of potato.
5. Place in the fridge for at least 3 hours or let this cool for ten minutes on the counter then enjoy more immediately.

Other Alternatives

1. Alternative 1: Tired of regular potatoes? Try using sweet potatoes in this dish instead. You will need to adjust the cooking time of the potatoes as sweet potatoes take longer to cook than Yukon gold potatoes.
    
2. Alternative 2: Tomatoes, carrots, pineapple, oranges, garlic, onions or any other fruits and veggies you would like can be mixed into this dish. Tomato sauce tastes really good, especially when this dish is left to chill in the fridge for three hours before eating because of the fats in the tomatoes. Carrots work well boiled along with the potatoes (as that allows them to be mashed into the dish and blend in quite well).