Ingredients for Avocado Potato Salad
- 2 lbs Yukon Gold potatoes
- 2 ripe avocados
- 4 tablespoons fresh lime juice
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh cilantro
- 2 cloves minced garlic
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 1/2 cup plain Greek yogurt
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How to Make Avocado Potato Salad
- Peel and cube 2 lbs Yukon Gold potatoes. Place in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
- While potatoes boil, cube 2 ripe avocados and immediately toss with 2 tablespoons of lime juice to prevent browning.
- Drain the cooked potatoes and rinse under cold water until cooled. Drain again thoroughly.
- In a medium bowl, whisk together 2 tablespoons lime juice, 2 cloves minced garlic, 1 tablespoon Dijon mustard, 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 cup olive oil, and 1/2 cup plain Greek yogurt. Taste and adjust seasonings as needed.
- Add the cooled potatoes to a large bowl. Pour the dressing over the potatoes and gently toss to combine.
- Gently fold in the avocado, 1/2 cup thinly sliced red onion, and 1/4 cup chopped fresh cilantro.
- Serve immediately at room temperature or chill for up to 3 hours in the refrigerator. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
23g
Fat
7g
Carbs
11g
