Description
Avocado Potato Salad is a refreshing take on the classic dish, blending creamy avocados with tender baby potatoes and zesty lime juice. This vibrant salad is perfect for summer picnics, barbecues, or as a delightful side for any meal. Each bite offers a burst of flavor that will impress your family and friends. Easy to prepare and visually appealing, it’s a must-try recipe for any gathering!
Ingredients
Scale
- 1 pound baby potatoes
- 2 ripe avocados
- 3 tablespoons freshly squeezed lime juice
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro (optional)
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool.
- While cooling, chop the avocados into bite-sized pieces and prepare the red onion and cilantro.
- Once cooled, cut the potatoes in half or quarters and gently mix them with avocado, onion, and cilantro in a large bowl.
- Drizzle with lime juice and season with salt and pepper. Toss gently to avoid mashing the avocados.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 1g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: - To prevent browning, add extra lime juice if storing leftovers.- For an exciting twist, substitute regular potatoes with sweet potatoes or add diced jalapeños for heat.