Creamy Avocado Potato Salad: A Perfect Picnic Delight

Finding the perfect dish that combines creamy and hearty goodness can be a challenge, but let me introduce you to Avocado Potato Salad. This vibrant dish bursts with flavors, showcasing the buttery richness of avocados paired with tender potatoes, creating a delightful texture that dances on your palate. Grilled shrimp with avocado salsa.

Imagine a picnic on a sun-drenched afternoon, laughter ringing in the air, and this salad stealing the show. It’s a dish that invites memories—whether it’s a family gathering or a casual barbecue with friends—every bite brings joy and warmth.

Sharing this recipe brought smiles to my family; my kids devoured it faster than I could serve it.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Potatoes: Use waxy potatoes like red or Yukon Gold for a creamy texture that holds up well.
• Ripe Avocados: Look for avocados that yield slightly when pressed; they should be perfectly creamy for mixing.
• Red Onion: A small amount adds crunch and a hint of sharpness without overwhelming the dish.
• Fresh Cilantro: Fresh herbs brighten up the salad; consider parsley if cilantro isn’t your favorite.
• Lemon Juice: Freshly squeezed lemon juice enhances flavor and keeps the avocado from browning too quickly. For more inspiration, check out this No-Bake Lemon Icebox Pie recipe.
• Salt and Pepper: Essential seasonings that elevate all the flavors in this creamy salad.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Boil the Potatoes: Start by bringing a pot of salted water to a boil. Add chopped potatoes and cook until fork-tender, about 10-15 minutes. Drain and let them cool completely.

Prepare the Avocados: While the potatoes cool, halve ripe avocados and scoop out their flesh into a mixing bowl. Mash gently with a fork until creamy but still chunky for texture.

Add Flavorful Ingredients: Mix in finely chopped red onion and fresh cilantro into the mashed avocado. Squeeze in lemon juice for freshness and toss everything together lightly.

Combine Everything Together: Once potatoes are cool, add them to the avocado mixture. Gently fold everything together to avoid breaking down the potatoes too much.

Season to Perfection: Sprinkle salt and pepper over your salad; taste and adjust as needed. Let it sit for about 10 minutes so flavors meld beautifully.

Strongly encourage serving chilled or at room temperature; it’s like summer on a plate!

And there you have it: your very own Avocado Potato Salad, ready to impress at any gathering! Enjoy every creamy bite as you bask in compliments from friends and family alike! healthy avocado smoothie ideas.

Perfecting the Cooking Process

Start by boiling your potatoes until fork-tender, then let them cool while you prepare the avocado dressing. This way, everything comes together perfectly and saves time.

Add Your Touch

Feel free to swap out herbs or add some diced red onion for extra crunch. A sprinkle of feta cheese can also elevate the flavor profile beautifully. cheese and crackers pairing.

Storing & Reheating

Store leftover avocado potato salad in an airtight container in the fridge for up to three days. snacking options with avocado For best results, enjoy it cold without reheating.

Creating this avocado potato salad reminds me of family gatherings where everyone fought over the last spoonful. It always brings laughter and joy around the table. For more inspiration, check out this Garlic Butter Green Beans recipe.

FAQ

What type of potatoes work best for avocado potato salad?

Yukon Gold or Red potatoes offer great flavor and creamy texture.

How can I make this recipe vegan-friendly?

Simply omit any dairy ingredients and enjoy the natural creaminess of avocados.

Can I prepare this salad in advance?

Absolutely! Just store it in the fridge before serving to keep it fresh and delicious.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Avocado Potato Salad

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• Author: Amelia
• Total Time: 30 minutes
• Yield: Serves 6

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Description

Indulge in the creamy goodness of Avocado Potato Salad, a delightful dish that merges buttery avocados with tender potatoes. Perfect for picnics or family gatherings, this vibrant salad is not only a feast for the eyes but also a refreshing treat that brings joy to every bite. Easy to make and packed with healthy fats, this salad will surely become your go-to recipe for any occasion.

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Ingredients

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• 4 medium Yukon Gold potatoes (about 1.5 lbs), chopped
• 2 ripe avocados, halved and pitted
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped (or parsley)
• Juice of 1 lemon (about 2 tbsp)
• Salt and pepper to taste

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Instructions

1. In a large pot of salted water, cook the chopped potatoes until fork-tender, about 10-15 minutes. Drain and allow to cool completely.
2. In a mixing bowl, scoop out the avocado flesh and mash it gently with a fork until creamy but still chunky.
3. Add the chopped red onion and cilantro to the mashed avocado. Squeeze in lemon juice and stir gently to combine.
4. Once cooled, fold the potatoes into the avocado mixture carefully to prevent breaking them apart.
5. Add salt and pepper to taste; let sit for about 10 minutes before serving. For best results, serve chilled or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Boiling
• Cuisine: International

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 2g
• Sodium: 320mg
• Fat: 16g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 7g
• Protein: 4g
• Cholesterol: 0mg