Description
This Avocado Potato Salad combines creamy avocados with tender potatoes and fresh herbs for a refreshing twist on a classic dish. Perfect for summer picnics and potlucks!
Ingredients
– 2 large avocados, diced
– 1.5 pounds baby potatoes, halved
– 1/2 cup red onion, finely chopped
– 1/4 cup fresh cilantro, chopped
– 2 tablespoons lime juice
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
Instructions
1. Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
2. In a large bowl, combine the diced avocados, chopped red onion, cilantro, lime juice, garlic powder, salt, and pepper.
3. Add the cooled potatoes to the avocado mixture and gently toss to combine.
4. Serve immediately or chill in the refrigerator for 30 minutes for enhanced flavor.
Notes
For added crunch, consider including diced bell peppers or cucumbers. This salad can be stored in an airtight container in the fridge for up to 2 days.
- Prep Time: 15
- Cook Time: 20
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American