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Avocado Potato Salad
If you’re looking for a healthier alternative to traditional potato salad, this Avocado Potato Salad is the perfect choice! Instead of using mayonnaise, we’re making this dish creamy and nutritious with ripe avocados. It’s packed with healthy fats, fiber, and a refreshing taste, making it a great side dish for barbecues, picnics, or a quick lunch.This salad is dairy-free, gluten-free, and easy to prepare, while still being just as satisfying and delicious as the classic version. Let’s dive into this wholesome and flavorful recipe!
Equipment
- Large Pot
- Colander
- Mixing Bowls
- Cutting Board.
- Knife
- Fork (for mashing avocado)
- Spoon
- Measuring Cups and Spoons
Ingredients
- 2 lbs 900g baby potatoes (yellow or red), diced
- 2 ripe avocados
- ¼ cup fresh lemon juice
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ cup red onion finely chopped
- ¼ cup celery chopped
- ¼ cup fresh parsley chopped
- ¼ cup cherry tomatoes halved (optional)
- 2 tablespoons chives chopped
- 1 tablespoon apple cider vinegar optional, for extra tang
Instructions
Cook the Potatoes
- Bring a large pot of water to a boil and add a pinch of salt.
- Add the diced potatoes and cook for 10-15 minutes, or until they are fork-tender.
- Drain the potatoes and let them cool slightly.
Make the Avocado Dressing
- In a mixing bowl, mash the avocados until smooth.
- Add lemon juice, olive oil, Dijon mustard, garlic powder, salt, and black pepper.
- Stir well until the dressing is creamy and well combined.
Assemble the Salad
- In a large bowl, combine the cooled potatoes, red onion, celery, cherry tomatoes, and parsley.
- Pour the avocado dressing over the salad and toss gently to coat.
- Sprinkle with chopped chives for extra flavor.
Chill & Serve
- Cover and refrigerate for at least 30 minutes to allow flavors to blend.
- Serve chilled or at room temperature.
Notes
Tips & Tricks
- Use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape better.
- For a tangier taste, add a splash of apple cider vinegar.
- Add protein by tossing in chickpeas or diced hard-boiled eggs.
- Make it spicy with a pinch of cayenne pepper or red pepper flakes.
- Store leftovers in an airtight container in the fridge for up to 2 days (avocado may darken slightly but remains delicious).
Nutritional Comparison
| Nutrient | Traditional Potato Salad | Avocado Potato Salad |
|---|---|---|
| Calories | 300 kcal | 220 kcal |
| Total Fat | 20g | 14g |
| Saturated Fat | 4g | 2g |
| Protein | 4g | 5g |
| Fiber | 2g | 6g |
| Sugar | 3g | 2g |