Avocado Potato Salad
A deliciously creamy avocado potato salad that is perfect for picnics and barbecues.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Salads
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds potatoes, diced
- 2 ripe avocados, mashed
- 1 lime, juiced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
Instructions
- In a pot, boil potatoes until tender, about 15-20 minutes. Drain and let cool.
- In a large bowl, combine mashed avocados, lime juice, red onion, cilantro, salt, pepper, garlic powder, and cumin.
- Add cooled potatoes to the avocado mixture and gently mix until combined.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- This salad can be made a few hours in advance but is best when served fresh.
- For added flavor, consider adding diced bell peppers or jalapeños.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg
Find it online: https://michaelskueche.de/avocado-potato-salad/