Creamy Avocado Potato Salad Recipes

AVOCADO POTATO SALAD

Avocado Potato Salad image

I got this potato salad recipe from a friend who got it from an adapted recipe from the California Avocado Commission. It's a wonderful recipe, that is lighter because the wonderful tangy dressing substitutes for mayo in most salads such as this. Lots of wonderful flavors, textures, and colors! You may serve this at room temperature, but it is best covered tightly and chilled for 1 to 3 hrs before serving. Can be prepared up to three hours in advance before serving.

Provided by LINDA01K

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

6 medium unpeeled red potatoes, cut into 1-inch cubes
2 each avocados - peeled, pitted, and cubed
6 tablespoons lime juice, divided
2 cloves garlic, crushed
½ cup nonfat plain yogurt
2 tablespoons honey mustard
1 tablespoon extra-virgin olive oil
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
½ cup chopped sweet onion
¼ cup chopped fresh cilantro

Steps:

Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.
Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.
Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.
Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.
Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.

Nutrition Facts : Calories 237.8 calories, Carbohydrate 36.1 g, Cholesterol 0.4 mg, Fat 9.6 g, Fiber 6.5 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 349 mg, Sugar 6.1 g

CREAMY AVOCADO & POTATO SALAD

Creamy Avocado & Potato Salad image

Another way to have your salad is a no-mayo potato salad. You just need a couple of ingredients and voila! A perfect afternoon snack or a starter for your dinner. If you feel like adding some protein, you can add nuts such as pine nuts, cashews, and even walnuts. A fried silken tofu will make this dish better too. But if you are a bacon lover, crispy bacon bits would also be a fit for this light and herbaceous potato salad.

Provided by winosity.app

Categories < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

10 ounces avocados
1/4 cup cilantro
4 tablespoons olive oil
2 tablespoons lime juice
salt and pepper
2 lbs russet potatoes
1 piece garlic clove
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil

Steps:

Preheat oven to 350 degrees Fahrenheit.
In a small bowl, mix the dried herbs and 2 tbsp of olive oil.
Wash and dice the potatoes.
Place the potatoes in a baking tray and season with the dried herb mixture, coat evenly.
Bake in the oven for 25 minutes. Set aside and let it cool.
In a large bowl, gently mash avocados using a potato masher.
Stir in cilantro, olive oil, and lime juice.
Season with salt and pepper.
Combine and toss in the roasted potatoes.
Serve at room temperature.

Nutrition Facts : Calories 205.8, Fat 12.1, SaturatedFat 1.7, Sodium 9.9, Carbohydrate 23.4, Fiber 5, Sugar 1.2, Protein 3.1

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