This Avocado Potato Salad is different from any potato salad you’ve had before. Made with roasted potatoes, avocados, and herbs, this salad is full of flavor.
Flavorful, colorful, and absolutely delicious. Meat lovers can add some crunchy bacon bits.
This delicious Parmesan & Mushroom Stuffing is made with bakery-style bread, mushrooms, parmesan cheese, and fresh herbs. Savory and soft in the middle, and perfectly crisp on top.
Avocado Potato Salad
Flavorful, colorful, and absolutely delicious. Meat lovers can add some crunchy bacon bits.
Ingredients
- 1.5 pounds very little white or red potatoes
- 2 large avocados, halved, seeded, and peeled
- 1 clove garlic cloves, minced
- 1/4 cup fresh cilantro leaves, chopped
- 2 olive oil
- 1 large hard-boiled eggs, peeled & diced
- 1 medium red bell pepper, diced
- 1/2 cup red onion diced
- 1/2 lime, juiced + 1 teaspoon lime zest
- 2 teaspoons fresh oregano or 1 teaspoon dry
- 1 teaspoon white wine or white vinegar
- 3 celery ribs, finely chopped
- salt and pepper to taste
- 1/2 cup crumbled feta, optional
Instructions
- In a large saucepan, cover potatoes with water and season with salt. Bring to a boil and then simmer for 15 minutes or until potatoes are fork-tender. Drain and run under cold water until cool enough to cut in half.While potatoes are cooking, bring a small saucepan of water to a slight boil. Add eggs, cook for 7 minutes. Remove from pan, drain, and run cold water over eggs. After they cool, peel, and then roughly chop.In a separate bowl, mash the avocado flesh with a fork or potato masher, add the olive oil, egg, bell pepper, onion, cilantro, lime juice, zest, oregano, vinegar, and celery. Gently mix together with a rubber spatula.Add the avocado mixture to the potatoes and mix everything together using a rubber spatula.Season to taste with salt and black pepper and garnish with feta, if desired. Enjoy immediately or cover and refrigerate.