Avocado Potato Salad Recipe
The creamy citrusy avocado hugs the starchy salty potato for this epic side dish! Its like guacamole and potato salad got married. Try this creamy recipe.
Avocado Cream Ingredients:
- 2 avocados
- 1 jalapeƱo chopped (de-seeded and take ribs out)
- 1 handful mint
- 2 cloves garlic
- 1 tsp dijon mustard
- 1 lime (zest and juice)
- 1/2 cup olive oil
- 1 tap pepper
- 1 tsp salt
Potato Salad Ingredients:
- 2 1/2 lb small red potatoes (cut in half)
- 3 cups chicken broth
- 1 red onion (chopped)
- 1 handful mint (rough chopped)
Avocado Cream:
First lets make the avocado cream.
Add all the avocado cream ingredients in a blender and pulse till you get a creamy consistency.
Make sure there are no chunks. Now set aside to use as dressing for the potato salad.
Potato Salad:
Place the potatoes in a pot and cover with chicken broth (or vegetable broth).
Turn the heat to medium high. When the chicken broth boils start the timer for 10 minutes.
After 10 minutes drain and let potatoes cool.
Next add the potatoes, onions, mint, and avocado cream to a large bowl and mix gently so you do not breakup the potatoes.
When mixed completely its done and time to chow down.
You can use the avocado cream for many things:
- Mix with zoodles for fun gluten free pasta dish
- Top the cream on chicken or steak for fun twist
- As a fun dip with chips.