Creamy, flavorful, and packed with fresh ingredients, this avocado potato salad is a delicious twist on a classic! With a velvety avocado dressing and crisp veggies, it’s the perfect side dish for any gathering.
Yield
8 Servings
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Ingredients
2 lb baby red potatoes (halved)
4 green onions, chopped (reserve white portion)
2 medium avocados
1/4 C fresh parsley
1/4 C fresh cilantro
1/2 C light mayonnaise
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika (regular or smoked)
1/2 tsp salt
1 celery stalk (finely chopped)
2 radishes (sliced)
Instructions
- Place the halved potatoes in a large saucepan, cover with water, and bring to a boil. Reduce the heat and cook uncovered for 8-10 minutes, or until tender. Meanwhile, chop the green onions, keeping the white and green parts separate.
- In a blender, combine the green onion tops, avocados, parsley, cilantro, mayonnaise, garlic powder, onion powder, and paprika and salt. Blend until smooth, scraping down the sides as needed.
- Drain the cooked potatoes and transfer them to a large bowl. Add the celery, white portions of the green onions, and the dressing, then toss until evenly coated.
- Cover and refrigerate for at least 1 hour. Before serving, top with sliced radishes and extra parsley and cilantro. Enjoy!
Notes
Nutrition Info per serving:
Calories: 177, Saturated Fat: 1.3 g, Sodium: 302 mg, Added Sugars: 0g, Fiber: 4.7 g, Protein: 3.1 g