Avocado Potato Salad
A creamy and vibrant potato salad made with tender baby potatoes, ripe avocado, and a zesty lime-herb dressing. A fresh and healthier alternative to traditional mayo-based potato salads.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegan
Ingredients
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
Instructions
- Place potatoes in a pot and cover with salted water. Boil until tender, about 10–12 minutes. Drain and let cool slightly.
- In a bowl, whisk together lime juice, olive oil, Dijon mustard, cumin, salt, and pepper to make the dressing.
- In a large bowl, combine warm potatoes with scallions, cilantro, and optional red bell pepper or tomatoes.
- Gently fold in diced avocado, taking care not to mash.
- Pour dressing over the salad and toss gently to coat evenly.
- Serve immediately or refrigerate for 30 minutes to let flavors meld.
Notes
Add diced jalapeños or chili powder for a spicy version.
Mix in chickpeas, mushrooms, or grilled chicken for added protein.
Swap cilantro with dill or basil for a different flavor.
Top with feta or stir in Greek yogurt for a dairy boost.
Lime juice helps keep avocado from browning—serve fresh for best look.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://yumntasty.com/avocado-potato-salad/
