This Avocado Potato Salad is a delightful twist on the traditional recipe, bringing creamy avocados into the mix for an extra layer of flavor. It’s perfect for potlucks, barbecues, or any gathering where delicious food is a must. The combination of tender potatoes and smooth avocado makes this dish not only appealing but also incredibly satisfying. With its fresh ingredients and simple preparation, this salad is sure to be a hit at your next event!
Jump to:
- Why You’ll Love This Recipe
- Tools and Preparation
- Essential Tools and Equipment
- Importance of Each Tool
- Ingredients
- For the Salad
- For Garnish
- How to Make Avocado Potato Salad
- Step 1: Boil the Potatoes
- Step 2: Cook Until Tender
- Step 3: Prepare Potatoes for Mixing
- Step 4: Make the Dressing
- Step 5: Combine Ingredients
- Step 6: Garnish as Desired
- Step 7: Serve or Store
- How to Serve Avocado Potato Salad
- As a Main Dish
- As a Side Dish
- In Lettuce Wraps
- On Toast
- With Crackers
- As a Picnic Food
- How to Perfect Avocado Potato Salad
- Best Side Dishes for Avocado Potato Salad
- Common Mistakes to Avoid
- Refrigerator Storage
- Freezing Avocado Potato Salad
- Reheating Avocado Potato Salad
- Frequently Asked Questions
- Can I use other types of potatoes for Avocado Potato Salad?
- How long can I store Avocado Potato Salad?
- What can I add to customize my Avocado Potato Salad?
- Is this recipe suitable for potlucks?
- How do I prevent my avocados from browning?
- Final Thoughts
- 📖 Recipe Card
Why You’ll Love This Recipe
- Easy to Make: With just a few simple steps, you can whip up this salad in no time.
- Flavorful Twist: The addition of creamy avocado elevates the classic potato salad to new heights.
- Perfect for Any Occasion: Whether it’s a picnic, family gathering, or barbecue, this dish fits right in.
- Healthy Ingredients: Packed with nutrients from avocados and veggies, it’s a wholesome choice.
- Customizable: Feel free to add your favorite ingredients or adjust seasonings to suit your taste.
Tools and Preparation
Before you start preparing your Avocado Potato Salad, it’s essential to gather the right tools. Having everything ready will make the cooking process smoother.
Essential Tools and Equipment
- Large stockpot
- Cutting board
- Sharp knife
- Mixing bowl
- Whisk
- Strainer
Importance of Each Tool
- Large stockpot: Ideal for boiling potatoes evenly and in bulk.
- Mixing bowl: Provides ample space for combining all ingredients without mess.
- Whisk: Ensures that the dressing components are blended thoroughly for a creamy texture.
Ingredients
This Avocado Potato Salad recipe is easy to make, perfect for a crowd, and kicked up a notch with lots of delicious avocado!
For the Salad
- 3 pounds Yukon Gold or red potatoes, quartered
- Kosher salt
- 2 Tablespoons ALDI SimplyNature apple cider vinegar
- 1 1/4 cups ALDI FriendlyFarms plain Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon freshly-cracked black pepper
- 4 hard-boiled eggs, peeled and diced
- 2 medium organic avocados, peeled, pitted and diced
- half of a small red onion, peeled and thinly-sliced (or diced)
- 1/2 cup chopped celery (about 2-3 celery ribs)
- 1/4 cup chopped fresh cilantro
For Garnish
- optional toppings: pinch of chili powder, extra chopped fresh cilantro, extra black pepper
How to Make Avocado Potato Salad
Step 1: Boil the Potatoes
Place the potatoes in the bottom of a large stockpot. Fill the pot with cold water until it reaches an inch above the potatoes. Add a tablespoon of salt to the water.
Step 2: Cook Until Tender
Heat the potatoes over high heat until the water reaches a rolling boil. Reduce heat to medium and simmer for 15-20 minutes or until fork-tender.
Step 3: Prepare Potatoes for Mixing
Remove from heat and strain out the water. Once cooled slightly, remove and discard potato skins. Dice potatoes into small bite-sized pieces and sprinkle with apple cider vinegar. Set aside.
Step 4: Make the Dressing
In a large mixing bowl, whisk together Greek yogurt (or mayo), Dijon mustard, and black pepper until well combined.
Step 5: Combine Ingredients
Add diced potatoes, hard-boiled eggs, avocado, red onion, celery, and cilantro to the mixing bowl. Gently toss until all ingredients are coated with dressing.
Step 6: Garnish as Desired
Garnish with optional toppings if desired.
Step 7: Serve or Store
Serve immediately or cover tightly with plastic wrap touching the top of the salad to prevent air bubbles. Refrigerate for up to 2 days; note that avocados may brown slightly but remain safe to eat.
How to Serve Avocado Potato Salad
Avocado Potato Salad is a versatile dish that works well for various occasions. Whether you’re hosting a picnic, a barbecue, or a family gathering, this salad can be served in multiple delightful ways.
As a Main Dish
- Serve the salad on its own as a filling main course. The combination of potatoes and avocados provides satisfying nutrition.
As a Side Dish
- Pair it with grilled meats or fish. This creamy salad complements smoky flavors beautifully and adds a refreshing touch.
In Lettuce Wraps
- Spoon the salad into crisp lettuce leaves for a low-carb option. This presentation makes for easy eating and adds crunch.
On Toast
- Spread the avocado potato salad on toasted bread or bagels. It creates a delicious open-faced sandwich that’s perfect for brunch.
With Crackers
- Serve it alongside your favorite crackers as an appetizer. This is an easy way to enjoy the salad while entertaining guests.
As a Picnic Food
- Pack it in portable containers for picnics or road trips. The salad stays fresh and tasty when chilled, making it an ideal travel companion.
How to Perfect Avocado Potato Salad
To make your Avocado Potato Salad stand out, consider these helpful tips. They will enhance the flavor and texture of your dish.
- Choose the right potatoes: Yukon Gold and red potatoes are ideal because they hold their shape well after boiling.
- Don’t overcook the potatoes: Keep an eye on them while boiling; you want them fork-tender but not mushy.
- Add avocados last: Gently fold in the avocados at the end to prevent them from browning or becoming too mushy.
- Chill before serving: Allowing the salad to chill for at least an hour lets the flavors meld beautifully.
- Customize your dressing: Feel free to adjust the Greek yogurt or mayonnaise ratio based on your preference for creaminess.
- Experiment with herbs: Try adding dill or parsley for extra freshness and flavor depth in your avocado potato salad.
Best Side Dishes for Avocado Potato Salad
Avocado Potato Salad pairs wonderfully with many side dishes, enhancing your meal’s overall experience. Here are some great options to consider:
- Grilled Chicken Skewers: Marinated chicken skewered and grilled adds protein and complements the creamy texture of the salad.
- Corn on the Cob: Sweet corn brings sweetness and crunch, creating a delightful contrast with the rich potato salad.
- Coleslaw: A tangy coleslaw offers freshness and acidity, balancing out the heaviness of the avocado potato salad.
- Roasted Vegetables: Seasoned roasted vegetables provide earthy flavors that pair well with this creamy dish.
- Garlic Bread: Crunchy garlic bread adds flavor and texture, making each bite more exciting.
- Fruit Salad: A light fruit salad can act as a refreshing palate cleanser alongside your meal.
Common Mistakes to Avoid
Avoiding mistakes can make your Avocado Potato Salad a hit. Here are some common pitfalls and how to dodge them:
Using the wrong potatoes: Not all potatoes are created equal. Stick with Yukon Gold or red potatoes for the best texture and flavor in your salad.
Overcooking the potatoes: It’s easy to overdo it. Monitor your potatoes closely; they should be fork-tender but not mushy.
Neglecting seasoning: Don’t skip on salt and pepper! Season your potatoes well while cooking and adjust the dressing to ensure each bite is flavorful.
Cutting avocados too early: Avocados brown quickly once cut. Dice them last, just before mixing into your salad, to keep them fresh and vibrant.
Skipping the chilling time: While you can serve immediately, letting the salad chill for 30 minutes enhances the flavors. Don’t rush this step!
Refrigerator Storage
- Store in an airtight container for up to 2 days.
- Keep the salad covered to prevent browning of the avocados.
Freezing Avocado Potato Salad
- Freezing is not recommended due to avocado texture changes.
- If you must freeze, consider omitting avocados and adding them fresh upon thawing.
Reheating Avocado Potato Salad
- Oven: Preheat to 350°F and warm in a covered dish for 10-15 minutes.
- Microwave: Use a microwave-safe bowl, cover loosely, and heat in 30-second intervals until warm.
- Stovetop: Heat gently over low heat, stirring frequently until warmed through.
Frequently Asked Questions
Can I use other types of potatoes for Avocado Potato Salad?
Yes, you can use other waxy potatoes like red or fingerling varieties, but avoid starchy ones like Russets as they may become mushy.
How long can I store Avocado Potato Salad?
You can store it in the refrigerator for up to 2 days. Cover it tightly to minimize browning of the avocado.
What can I add to customize my Avocado Potato Salad?
Feel free to add ingredients like bacon bits, radishes, or bell peppers for extra crunch and flavor.
Is this recipe suitable for potlucks?
Absolutely! This Avocado Potato Salad is perfect for gatherings due to its crowd-pleasing taste and ease of preparation.
How do I prevent my avocados from browning?
Add lemon juice or vinegar directly after cutting for an extra layer of protection against browning.
Final Thoughts
This Avocado Potato Salad is not only delicious but also versatile. You can customize it with various ingredients based on your preferences. It’s perfect for gatherings or a delightful side dish at home. Give this recipe a try; your taste buds will thank you!
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Avocado Potato Salad
- Total Time: 35 minutes
- Yield: Serves approximately 8 people 1x
Description
Avocado Potato Salad is a deliciously creamy twist on the classic dish, perfect for any gathering. This vibrant salad combines tender potatoes with rich avocados, creating a satisfying blend of flavors and textures. Enhanced with fresh ingredients like hard-boiled eggs, crunchy celery, and zesty red onion, each bite promises to delight your palate. Whether you’re hosting a summer barbecue, attending a potluck, or simply craving a refreshing side dish, this Avocado Potato Salad is sure to impress. Easy to prepare and customizable to your taste, it’s a wholesome choice that everyone will love!
Ingredients
- 3 pounds Yukon Gold or red potatoes
- Kosher salt
- 2 Tablespoons ALDI SimplyNature apple cider vinegar
- 1 1/4 cups ALDI FriendlyFarms plain Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon freshly-cracked black pepper
- 4 hard-boiled eggs, peeled and diced
- 2 medium organic avocados, peeled, pitted and diced
- half of a small red onion, peeled and thinly-sliced (or diced)
- 1/2 cup chopped celery (about 2–3 celery ribs)
- 1/4 cup chopped fresh cilantro
- optional toppings: pinch of chili powder, extra chopped fresh cilantro, extra black pepper
Instructions
- Boil potatoes in salted water until fork-tender (about 15-20 minutes). Drain and let cool.
- In a large mixing bowl, whisk together Greek yogurt (or mayo), Dijon mustard, and black pepper.
- Dice cooled potatoes and gently fold them into the dressing along with diced eggs, avocados, celery, and red onion.
- Adjust seasoning if necessary and garnish as desired.
- Serve immediately or refrigerate for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 110mg
