Description
Indulge in the vibrant flavors of Avocado Potato Salad, a perfect blend of creamy avocados and tender red potatoes. Tossed in a zesty lemon dressing with fresh cilantro, this dish is not only a feast for the eyes but also brings back fond summer memories. Ideal for picnics and barbecues, it’s simple to prepare and will have everyone asking for more!
Ingredients
Scale
- 1 pound red potatoes
- 2 ripe avocados
- ¼ cup fresh cilantro, finely chopped
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Wash the red potatoes and place them in salted boiling water. Cook until fork-tender (15-20 minutes). Drain and allow to cool before cutting into bite-sized pieces.
- Halve the avocados, remove pits, scoop flesh into a bowl, and lightly mash while leaving some chunks for texture. Add lemon juice immediately to prevent browning.
- Mix in chopped cilantro, salt, and pepper with the avocado. Gently fold in the cooled potato pieces.
- Drizzle olive oil over the mixture, stirring gently to combine everything evenly. Adjust seasoning if necessary.
- Let it rest in the refrigerator for at least 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 1g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Feel free to add diced red onion or cherry tomatoes for extra flavor. Store leftovers in an airtight container for up to two days; do not reheat to maintain creaminess.