Smoky Potato Salad over Greens

I did not expect a vegan no-oil potato salad to taste this good.  I loved it.  It comes from the No Meat Athlete cookbook.

Ingredients

2 pounds (900 g) waxy potatoes, such as Yukon Gold
1/4 cup (60 mL) apple cider vinegar
2 scallions (white and light green parts), sliced
1/2 avocado, mashed
1 tsp maple syrup
1 tsp tomato paste
1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp smoked paprika
1/4 tsp black pepper
2 drops liquid smoke
12 oz (340 g) baby greens (I used baby arugula)
1/4 cup (30 g) unsalted, roasted almonds, chopped (I omitted this because I forgot to buy it.)

Directions

1.  Chop potatoes into bite size pieces and boil in a large pot over medium-high heat until fork-tender, about 10 minutes.  Drain and let cool in a single layer.

2.  Meanwhile, mix together the vinegar, avocado, maple syrup, tomato paste, mustard, salt, paprika, pepper, and liquid smoke in a food processor.

3.  Combine potatoes, scallions, and dressing in a large bowl.  The salad can be refrigerated for about 24 hours.  Serve over greens and topped with almonds.