Avocado Potato Salad

Our original plans of making London broil were squashed once I read the recipe and figured out I was supposed to marinade it for 4+ hours… Oops! So, that will be tomorrows dinner. And, we realized this after making dinner plans with a friend, so we needed a quick Plan B. Off to Publix to see what we could find to grill up! We decided on burgers. We found pre-made Publix burgers, blue cheese and bacon cheddar. They’re pretty damn good! For a side Jon wanted potato salad, and I had this Avocado Potato Salad recipe saved on Pinterest, so I pulled it up in the store and we grabbed the ingredients. Gotta love smart phones!

Jon got to use the grill and I got to try out a new recipe. Win-win! This recipe was very easy to make. I ended up using Honey Gold Potatoes. (Little guys – spee-toes!). The recipe calls for 2lbs of potatoes, but my options were a 5lb bag of Gold Potatoes or 24 oz of the Honey Gold. If figured I’d rather have less potato salad, than extra potatoes that could potentially go to waste. So honey gold it was. I still made the dressing in the regular quantities, but only used 3/4 of it in the potatoes. The other 1/4 of it we saved and put on our burgers – yum!!


Avocado Potato Salad
Serves 4-6

2 lbs fingerling or baby Yukon Gold potatoes, cut into 3/4 inch chunks
1 tablespoon cilantro
1 clove of garlic, peeled
2 ripe avocados, peeled, seeded and cut into chunks
2 tablespoons lime juice, from a lime or two
1/2 tsp salt
1/4 teaspoon ground cayenne pepper (optional)
1 plum tomato, seeded and chopped
1/2 small red onion, diced small
1/2 English cucumber (or regular cucumber-seeded), diced very small

Put the potatoes in a pot and cover with cold water. Cover the pot and bring the water to a boil. Lower the heat to a rolling boil and cook for 15 to 20 minutes, until the potatoes are easily pierced with a fork. Drain and set aside to cool. I put them in the refrigerator while I prepared the dressing.

To prepare the dressing, place the cilantro and garlic in the food processor and process for about 10 seconds, until the cilantro and garlic are chopped. Next, add the avocado chunks into the food processor. Add the lime juice, salt and cayenne pepper, and puree until smooth, scraping down the sides with a spatula as needed. Once smooth and creamy, add the tomato and onion. Pulse three or four times, until they are incorporated but not completely blended.

Put the potatoes and cucumbers in a large mixing bowl. Add the avocado mixture and mix well, being sure not to mash the potatoes. Taste and add more salt and lime juice to taste. Sprinkle a little extra cayenne pepper on top, if you like.


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