Description
Avocado Potato Salad is a refreshing and nutritious twist on the traditional potato salad. By replacing mayonnaise with creamy avocados, this dish not only boasts a rich flavor but also provides healthy fats and essential nutrients. Perfect for summer picnics, barbecues, or as a vibrant side dish at any meal, this recipe is quick to prepare and sure to impress family and friends. With its bright combination of flavors from fresh avocados, crisp cucumbers, zesty lime juice, and fragrant cilantro, it’s an appetizing choice that everyone can enjoy—even those following a vegan diet.
Ingredients
Scale
- 2 lb potatoes (washed and peeled)
- 3 large avocados
- 1 small Persian or Kirby cucumber (chopped into 1/4 inch cubes)
- 2 tbsp finely chopped fresh cilantro
- Juice of 1/2 lime
- Salt and pepper to taste
Instructions
- Boil the Potatoes: In a large pot, cover potatoes with water. Bring to a boil and cook for 15-20 minutes until fork-tender.
- Prepare the Avocados: Halve avocados, remove pits, and cut into 1/2 inch cubes.
- Cool the Potatoes: Once cooked, allow potatoes to cool slightly before cubing them into 1/2 inch pieces.
- Combine Ingredients: In a large bowl, mix together cubed potatoes, avocados, cucumber, cilantro, and lime juice. Season with salt and pepper. Gently stir until well combined.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg