Okay, so you *think* you know potato salad, right? But have you ever tried it with avocado? Oh my goodness, if you haven’t, you are in for a treat! This isn’t your grandma’s classic picnic side dish (though I love those too!). This Avocado Potato Salad is a fresh, creamy, and totally vibrant twist that’s going to become your new go-to. It’s got that familiar comfort of tender potatoes but with a glorious, buttery richness from ripe avocado, all tied together with a zesty dressing. It’s perfect for potlucks, BBQs, or just a weeknight craving. Trust me on this one!
Why You’ll Love This Avocado Potato Salad
Seriously, this isn’t just *any* potato salad. This Avocado Potato Salad is a winner for so many reasons! Here’s why you’ll fall head over heels:
- It’s ridiculously creamy, but without feeling heavy, thanks to that avocado goodness.
- The lime and cilantro give it this amazing fresh, bright flavor that just screams summer.
- It’s packed with good stuff – potatoes for comfort, avocado for healthy fats, and fresh herbs for flavor pops.
- And honestly, it’s just plain delicious and a fantastic twist on a classic side.
Essential Ingredients for Avocado Potato Salad
Okay, let’s talk about what you’ll need to whip up this dreamy Avocado Potato Salad. None of these are fancy-pants ingredients, just good, fresh stuff that comes together beautifully. Getting the right kind of potato and the perfect avocado is KEY here!
- Small Red Potatoes: About 2 pounds. I love red potatoes because they hold their shape well, but little Yukon Golds work great too. Just halve or quarter them depending on their size.
- The Creamy Base: 1/2 cup mayonnaise and 1/4 cup plain Greek yogurt. This combo gives you creaminess without being *too* rich.
- Flavor Boosters: 2 tablespoons fresh lime juice (don’t skip the fresh!), 1 clove garlic (minced), 1/2 teaspoon chili powder, and 1/4 teaspoon cumin. Plus, salt and pepper to taste – season generously!
- The Star: 2 ripe avocados. You want them ripe enough to be creamy but still firm enough not to turn into total mush when you mix.
- Freshness: 1/4 cup each of chopped fresh cilantro and chopped red onion. These add amazing pops of flavor and color!
Equipment to Make Avocado Potato Salad
You don’t need a ton of fancy gadgets for this Avocado Potato Salad, just some basic kitchen tools that you probably already have! Here’s what you’ll want on hand:
- A big pot for boiling those potatoes.
- A colander to drain them.
- A large mixing bowl for the dressing and tossing everything together.
- A whisk for making the dressing nice and smooth.
- And of course, a good knife and cutting board for chopping those avocados, onion, and cilantro!
Preparing Your Avocado Potato Salad – Step-by-Step
Alright, let’s get down to the fun part – actually making this amazing Avocado Potato Salad! It’s pretty straightforward, I promise. Just follow these steps, and you’ll have a bowl of creamy, dreamy goodness in no time. Remember the goal is tender potatoes and perfectly incorporated avocado without turning it into a green mash!
Cooking the Potatoes for Your Avocado Potato Salad
First things first, the potatoes! Grab that big pot and toss in your halved or quartered red potatoes. Cover them with cold water – this helps them cook evenly. Add a little pinch of salt to the water too. Bring it to a boil, then turn the heat down and let them simmer gently until they’re fork-tender, usually about 15 to 20 minutes. Drain them well and let them hang out for a bit to cool down slightly.
Crafting the Creamy Dressing for Avocado Potato Salad
While the potatoes are doing their thing, let’s make that incredible dressing! In your large bowl, whisk together the mayonnaise, Greek yogurt, fresh lime juice (seriously, use fresh!), minced garlic, chili powder, and cumin. Give it a good whisk until it’s smooth and creamy. Now’s the time to season it with salt and black pepper – taste it and make sure it’s just right!
Gently Combining Ingredients for Avocado Potato Salad
Here’s where the magic happens! Add those slightly cooled potatoes, the diced avocados (be gentle!), chopped cilantro, and red onion to the bowl with your dressing. Now, this part is important: gently, gently, gently toss everything together. Use a large spoon or spatula and fold the ingredients into the dressing. You want to coat everything without mashing up that beautiful avocado. Taste again and adjust seasoning if needed. You can serve it right away, but chilling it for at least 30 minutes really lets the flavors meld!
Tips for the Perfect Avocado Potato Salad
Making this Avocado Potato Salad is easy, but a few little tricks can take it from great to absolutely *amazing*. Here are my go-to tips:
- Pick the Right Avocado: You want avocados that are ripe but not mushy. They should yield slightly when you gently squeeze them, but still hold their shape when diced.
- Don’t Overcook Your Potatoes: Cook them just until they’re tender. If they’re too soft, they’ll fall apart when you mix, and nobody wants potato mush!
- Season Generously (and Taste!): Potatoes soak up a lot of flavor, so don’t be shy with the salt and pepper in the dressing. Always taste the finished salad and adjust before serving.
- Be Gentle When Mixing: I know I said it before, but it’s worth repeating! Treat those avocado chunks with care so they stay intact and beautiful.
Variations on Your Avocado Potato Salad
Okay, while this Avocado Potato Salad is absolutely perfect as is (if I do say so myself!), sometimes it’s fun to switch things up! Think of this recipe as a fantastic base. Want to add a little something extra? Go for it!
- Make it Meaty: Crispy crumbled bacon is *always* a good idea in potato salad. Or, if you’re feeling it, chopped hard-boiled eggs add another layer of classic flavor.
- Spice it Up: A pinch of cayenne pepper in the dressing or some finely diced jalapeño can give it a nice kick.
- Herb Heaven: Swap out some of the cilantro for fresh parsley or even a little dill for a different herb profile.
Common Questions About Avocado Potato Salad
Got questions about this Avocado Potato Salad? Totally understandable! It’s a little different, but in the best way. Here are some things people often ask:
Can I Make Avocado Potato Salad Ahead of Time?
You *can*, but avocado can brown over time. If you make it ahead, add the avocado right before serving to keep it looking fresh and vibrant. Store it in an airtight container in the fridge.
What Kind of Potatoes Work Best for Avocado Potato Salad?
I really like small, waxy potatoes like red potatoes or Yukon Golds. They hold their shape better when cooked and tossed, which is key for a great creamy potato salad.
Estimated Nutritional Information for Avocado Potato Salad
Now, I’m not a registered dietitian, and the exact numbers can totally vary depending on the specific brands you use and how big your scoop is! But here’s a general idea of what you’re looking at per serving for this Avocado Potato Salad. It’s got good fats from the avocado and some carbs from the potatoes, plus a little protein from the yogurt. Think of it as a guide, not a strict rule!
Share Your Avocado Potato Salad Experience
Okay, now it’s YOUR turn! I seriously can’t wait to hear if you love this Avocado Potato Salad as much as I do. Whip up a batch, snap a pic, and let me know what you think in the comments below! Did you add any fun variations? Share your kitchen triumphs!
Print
Avocado Potato Salad is a Dream at 2 Pounds
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful potato salad featuring avocado for a unique twist.
Ingredients
- 2 pounds small red potatoes, halved or quartered
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- Salt and black pepper to taste
- 2 ripe avocados, diced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
Instructions
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.
- Drain potatoes and let cool slightly.
- In a large bowl, whisk together mayonnaise, Greek yogurt, lime juice, minced garlic, chili powder, cumin, salt, and pepper.
- Add cooled potatoes, diced avocados, chopped cilantro, and chopped red onion to the bowl with the dressing.
- Gently toss to combine, being careful not to mash the avocado.
- Taste and adjust seasoning as needed.
- Serve immediately or chill for at least 30 minutes before serving.
Notes
- For best results, use ripe but firm avocados.
- You can substitute red potatoes with other types of small potatoes.
- Add cooked bacon or hard-boiled eggs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Avocado potato salad, creamy potato salad, healthy potato salad, vegetarian side dish