A creamy, vibrant twist on traditional potato salad—packed with tender potatoes, ripe avocado, and a tangy lime-herb dressing. Perfect for picnics, BBQs, or a healthy side dish.

Why You’ll Love This Recipe

• Rich and creamy thanks to avocado with no need for mayo

• Bright, fresh flavors from lime, herbs, and scallions

• Easy to prepare and great for gatherings

• A lighter, healthier alternative to classic potato salad

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 lb baby potatoes, halved or quartered if large

• 2 ripe avocados, diced

• 2 Tbsp lime juice (about 1 lime)

• 3 Tbsp olive oil

• 2 tsp Dijon mustard

• 2 scallions, thinly sliced

• ¼ cup chopped fresh cilantro (or parsley)

• ½ tsp ground cumin

• Salt and pepper, to taste

• Optional: ½ cup diced red bell pepper or cherry tomatoes

Directions

1. Cook potatoes: Place potatoes in a pot, cover with salted water, and boil until tender (~10–12 minutes). Drain and let cool slightly.

2. Prep avocado dressing: In a bowl, whisk lime juice, olive oil, Dijon mustard, cumin, salt, and pepper until smooth.

3. Combine salad: In a large bowl, toss warm potatoes with scallions, cilantro, and optional bell pepper or tomatoes.

4. Add avocado: Gently fold in diced avocado, taking care not to mash it.

5. Dress and toss: Pour dressing over salad and toss gently to coat evenly. Taste and adjust seasoning.

6. Chill or serve: Serve immediately or refrigerate for 30 minutes to let flavors meld.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 12 minutes
Total time: ~22 minutes

Variations

• Spicy version: Add diced jalapeños or a pinch of chili powder.

• Add protein: Mix in chickpeas, mushroom, or cubed grilled chicken.

• Herb swap: Use dill or basil instead of cilantro.

• Dairy boost: Stir in a dollop of Greek yogurt or crumble feta cheese on top.

• Make it vegan: It already is—just ensure mustard is vegan-friendly.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 2 days. Note: avocado may darken slightly over time; toss gently before serving. Best enjoyed chilled or at room temperature.

FAQs

Can I prep this ahead of time?

Yes—cook potatoes ahead, store separately, and combine with avocado and dressing just before serving.

Why isn’t there mayo?

Avocado provides the creamy texture and healthy fats without dairy.

Will the avocado brown?

A little—lime juice helps prevent browning, but texture and flavor remain delicious.

Can I use regular potatoes?

Yes—Yukon Gold, red potatoes, or fingerlings work best when cut into bite-size pieces.

Is the salad gluten-free?

Yes—all ingredients are naturally gluten-free.

Can I double the recipe?

Absolutely—just double ingredients. Stir gently to avoid mashing the avocado.

How can I add crunch?

Try mixing in chopped celery, red onion, radishes, or sunflower seeds.

Can I make it ahead for a potluck?

Prep potatoes and dressing ahead, then assemble on-site for maximum freshness.

What pairs well with this salad?

Great with grilled meats, tacos, sandwiches, or as part of a picnic spread.

Is it kid-friendly?

Yes—the creamy texture and mild flavor make it a hit with kids; serve avocado and potatoes diced small.

Conclusion

Avocado Potato Salad is a fresh, healthy upgrade to classic potato salad—bright, creamy, and ready in just over 20 minutes. With wholesome avocado and vibrant lime-herb dressing, it’s a cooler-than-average side dish that’s sure to be a hit at any meal.