Fresh and Creamy Avocado Potato Salad
A refreshing twist on the classic potato salad, combining creamy avocados with tender potatoes for a delightful dish.
Servings: 4 servings
Equipment
- Large Pot
- Mixing Bowl
- Colander
- Spatula
Ingredients
Potatoes
- 2 pounds Waxy potatoes (Yukon Gold or red) Wash and peel before cutting into cubes.
Avocados
- 2-3 Ripe avocados Look for avocados that yield slightly to pressure.
Lemon Juice
- 1 large Lemon Freshly squeezed juice.
Greek Yogurt
- 0.5 cup Plain Greek yogurt Provides creaminess without heaviness.
Fresh Herbs
- 0.25 cup Chopped fresh parsley Adds freshness.
- 0.25 cup Chopped fresh dill Enhances flavor profile.
Salt and Pepper
- 1 teaspoon Salt Adjust to taste.
- 0.5 teaspoon Black pepper Adjust to taste.
Cherry Tomatoes
- 1 handful Halved cherry tomatoes Adds sweetness and color.
Red Onion
- 0.25 cup Finely chopped red onion Adds sharpness and crunch.
Instructions
- Place cubed potatoes in a large pot, cover with cold water, and add salt. Bring to a boil, then reduce heat and cook for 10-15 minutes until fork-tender. Drain and cool.
- In a mixing bowl, mash the avocado and mix with lemon juice, Greek yogurt, parsley, dill, salt, and pepper until well combined.
- Transfer cooled potatoes to a large bowl, pour avocado dressing over them, and gently fold to coat without mashing the potatoes. Add cherry tomatoes and red onion, folding gently.
- Taste and adjust seasoning if necessary. Cover and refrigerate for at least 30 minutes before serving.
Notes
For variations, consider adding cooked bacon, different vegetables, or spices. Serve chilled or at room temperature.