Avocado Potato Salad
Servings
6Serving size
about 1 cupThis recipe can be multiplied and makes great leftovers. Cooking time does not include chilling time.
Ingredients
| 1 1/2 pound Red potatoes (cut into 1/2 inch dice) |
| 2 cup Water |
| 1 medium Avocados, raw |
| 2 Medium stalk Celery, raw (diced) |
| 1 Small Shallots, raw (minced) |
| 1/4 tsp. Salt |
| 1/2 tsp.. Ground cumin |
| 1 to taste Black pepper |
Instructions
When the water comes to a boil, add the potatoes to the steamer basket and steam the cubed potatoes until just tender (about 15 minutes).
Remove the steamer basket and run cold water over the potatoes (to stop them cooking) until they are at least room temperature.
Add the avocado, celery, shallot, salt, cumin, and pepper to the potatoes and fold together gently.
Over-mixing will result in mashed potatoes and not potato salad!
Chill thoroughly before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Potato salad is the perfect side dish and this version with avocado makes it even better. With the creamy, healthy avocado replacing the mayonnaise you have a subtle buttery flavor that goes great with new potatoes. The cumin adds an exotic flavor but you could season this with almost anything you want – chili powder, lime and cilantro, fresh basil, dried tarragon and coarse ground mustard are all great choices.