Avocado Potato Salad
Avocado Potato Salad takes roughly 40 minutes from beginning to end. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 214 calories, 10g of protein, and 8g of fat per serving. For $1.01 per serving, you get a side dish that serves 10. 292 people found this recipe to be tasty and satisfying. This recipe from Gimme Some Oven requires apple cider vinegar, hard-boiled eggs, celery, and dijon mustard. It can be enjoyed any time, but it is especially good for The Fourth Of July. With a spoonacular score of 93%, this dish is tremendous. Similar recipes are Avocado Potato Salad, Potato Avocado Salad, and Avocado Potato Salad.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
2 Tablespoons ALDI SimplyNature apple cider vinegar
2 medium organic avocados, peeled, pitted and diced
1/2 cup chopped celery (about 2-3 celery ribs)
1 tablespoon Dijon mustard
1/4 cup chopped fresh cilantro
1 1/4 cups ALDI FriendlyFarms plain Greek yogurt or mayonnaise
4 hard-boiled eggs, peeled and diced
Kosher salt
half of a small red onion, peeled and thinly-sliced (or diced)
1/4 teaspoon freshly-cracked black pepper
3 pounds Yukon Gold or red potatoes, quartered
Equipment:
pot
mixing bowl
whisk
plastic wrap
Cooking instruction summary:
Place the potatoes in the bottom of a large stockpot. Fill the pot with cold water until it reaches an inch above the potatoes, then adda tablespoon of salt to the water.Heat the potatoes overhigh heat until the water reaches a rolling boil. Then reduce heat to medium, and simmer for 15-20 minutes, or until the potatoes are fork-tender and cooked through.Remove from heat and strain out the water. Then once the potatoes have cooled for a few minutes, remove and discard the potato skins. Then dicethe potatoes into small bite-sized pieces, and sprinkle with the vinegar. Set aside.In a large mixing bowl, whisk together the Greek yogurt (or mayo), Dijon mustard and black pepper until combined.Add the diced potatoes, hard-boiled eggs, avocado, red onion, celery and cilantro to the mixing bowl. Then very gently toss the potato salad until all of the ingredients are combined and evenly coated with the Greek yogurt sauce.Garnish with optional toppings if desired.Serve immediately. Or cover the salad with plastic wrap so that the plastic is completely touching the top of the salad with no air bubbles, and refrigerate for up to 2 days. (The avocados may brown slightly after a few hours, but they will still be safe and delicious to eat.)
Step by step:
1. Place the potatoes in the bottom of a large stockpot. Fill the pot with cold water until it reaches an inch above the potatoes, then adda tablespoon of salt to the water.
2. Heat the potatoes overhigh heat until the water reaches a rolling boil. Then reduce heat to medium, and simmer for 15-20 minutes, or until the potatoes are fork-tender and cooked through.
3. Remove from heat and strain out the water. Then once the potatoes have cooled for a few minutes, remove and discard the potato skins. Then dicethe potatoes into small bite-sized pieces, and sprinkle with the vinegar. Set aside.In a large mixing bowl, whisk together the Greek yogurt (or mayo), Dijon mustard and black pepper until combined.
4. Add the diced potatoes, hard-boiled eggs, avocado, red onion, celery and cilantro to the mixing bowl. Then very gently toss the potato salad until all of the ingredients are combined and evenly coated with the Greek yogurt sauce.
5. Garnish with optional toppings if desired.
6. Serve immediately. Or cover the salad with plastic wrap so that the plastic is completely touching the top of the salad with no air bubbles, and refrigerate for up to 2 days. (The avocados may brown slightly after a few hours, but they will still be safe and delicious to eat.)
Nutrition Information:
covered percent of daily need
