Creamy Avocado Potato Salad
When most people think of potato salad, they think of mayo. Lots of it. Like mom used to make, ya know? As I’ve grown older and (a hell of a lot) more nutritionally inclined I have learned to really truly think that mayo is disgusting. So gross. So this one’s for my fellow mayo-haters out there. Mayo lovers, you should also try it because it’s tasty AF and way better for you.
Today’s potato salad contains one of my all time favorite ingredients to use as a substitute and to just eat: avocado. I can’t help it. I’m 100% Californian and we have straight up withdrawal symptoms without our avos. I also use the prettiest multi-colored potatoes and the result is a delightful pastel-colored creamy potato salad. It’s another awesome side dish for your next health-conscious BBQ because it’s cold, yet hearty, so it’s refreshing and filling at the same time. YUM.
Everyone knows avocados are what’s up. They used to have a bad reputation, though. This is because they contain a fair amount of fat. Nowadays we’ve learned to love the types of fats that these alligator pears provide. Here’s why:
Studies show that regular consumption of avocados may have a beneficial impact on total cholesterol and weight control. Components within them may promote healthy aging, skin health, and more. They contain HEALTHY fats, meaning no saturated animal fat, along with phytochemicals and antioxidants, all great things. I could go on forever. Just eat them.
Avos are not the only nutrient-rich ingredient in this recipe, which also happens to be vegan. Check it out:
(recipe yields about two-three servings)
~¾ lbs. multi -colored baby potatoes
1 avocado - choose a ripe one
2 tablespoons Dijon mustard
2 tablespoons fresh dill, chopped
½ cup cucumber - sliced
2 tsp lemon juice
Salt N Peppa - to taste
¼ cup black olives - sliced or tapenade style (or more! I love olives)
Wash the potatoes, then dice them into cubes. Admire how pretty the purple ones are.
Place them in a pot for boiling and add enough water to fully submerge the potatoes.
Boil the potatoes until they are tender when poked with a fork - careful not to overcook.
Drain potatoes, place them in the fridge to chill for 1-2 hours or until they are cold.
Peel avocado and cut into cubes. In a bowl, mush with a fork until avocado is smooth and creamy.
Add the dill, dijon, lemon juice to the avocado.
Add the cucumbers and cold potatoes and mix well.
Top with black olives (or mix them in).