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.
Ingredients
Scale
- 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
Instructions
- In a large pot of salted water, cook the chopped potatoes until fork-tender, about 10-15 minutes. Drain and allow to cool completely.
- In a mixing bowl, scoop out the avocado flesh and mash it gently with a fork until creamy but still chunky.
- Add the chopped red onion and cilantro to the mashed avocado. Squeeze in lemon juice and stir gently to combine.
- Once cooled, fold the potatoes into the avocado mixture carefully to prevent breaking them apart.
- 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