Avocado Potato Salad

This Avocado Potato Salad is a delightful twist on the classic recipe, making it perfect for gatherings, picnics, or even a cozy dinner at home. With the creamy texture of avocado, this salad stands out with vibrant flavors and a healthy touch. Whether you’re serving it at a barbecue or as a side dish for a family meal, this recipe is sure to impress your guests and satisfy your taste buds.

Why You’ll Love This Recipe

• Easy to Prepare: This salad comes together quickly, making it an ideal choice for busy weeknights or last-minute gatherings.
• Rich in Flavor: The combination of ripe avocados and tangy Greek yogurt creates a creamy and flavorful dressing that’s hard to resist.
• Versatile Dish: Perfect as a side for any meal or enjoyed on its own as a light lunch.
• Nutritious Ingredients: Packed with healthy fats from avocados and protein from eggs, this salad is not just tasty but also good for you.
• Crowd-Pleaser: With its vibrant colors and delicious taste, it’s sure to be a hit at any gathering.

Tools and Preparation

Before diving into the process of making your Avocado Potato Salad, gather your tools. Having everything ready will streamline your cooking experience.

Essential Tools and Equipment

• Large stockpot
• Strainer
• Mixing bowl
• Whisk
• Knife
• Cutting board

Importance of Each Tool

• Large stockpot: Ideal for cooking the potatoes evenly and allowing enough space for boiling.
• Mixing bowl: Essential for combining all ingredients without spilling, ensuring every bite is flavorful.

Ingredients

This Avocado Potato Salad recipe is easy to make, perfect for a crowd, and kicked up a notch with lots of delicious avocado!

Ingredients:
– 3 pounds Yukon Gold or red potatoes, quartered
– Kosher salt
– 2 Tablespoons ALDI SimplyNature apple cider vinegar
– 1 1/4 cups ALDI FriendlyFarms plain Greek yogurt or mayonnaise
– 1 tablespoon Dijon mustard
– 1/4 teaspoon freshly-cracked black pepper
– 4 hard-boiled eggs, peeled and diced
– 2 medium organic avocados, peeled, pitted, and diced
– half of a small red onion, peeled and thinly-sliced (or diced)
– 1/2 cup chopped celery (about 2–3 celery ribs)
– 1/4 cup chopped fresh cilantro
– optional toppings: pinch of chili powder, extra chopped fresh cilantro, extra black pepper

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Avocado Potato Salad

Step 1: Cook the Potatoes

Place the potatoes in the bottom of a large stockpot. Fill the pot with cold water until it reaches an inch above the potatoes, then add a tablespoon of salt to the water.

Step 2: Boil the Potatoes

Heat the potatoes over high heat until the water reaches a rolling boil. Then reduce heat to medium and simmer for 15–20 minutes or until the potatoes are fork-tender and cooked through.

Step 3: Prepare the Potatoes

Remove from heat and strain out the water. After cooling for a few minutes, remove and discard the potato skins. Dice the potatoes into small bite-sized pieces and sprinkle with vinegar. Set aside.

Step 4: Make the Dressing

In a large mixing bowl, whisk together Greek yogurt (or mayo), Dijon mustard, and black pepper until combined.

Step 5: Combine Ingredients

Add the diced potatoes, hard-boiled eggs, avocado, red onion, celery, and cilantro to the mixing bowl. Gently toss until all ingredients are combined and evenly coated with the dressing.

Step 6: Add Garnish

Garnish with optional toppings if desired.

Step 7: Serve

Serve immediately or cover with plastic wrap so that it touches the top of the salad without air bubbles. Refrigerate for up to 2 days. Note that avocados may brown slightly after several hours but remain safe to eat.

How to Serve Avocado Potato Salad

Avocado Potato Salad is a versatile dish that can be enjoyed in several ways. Whether you’re hosting a barbecue or simply enjoying a family meal, these serving suggestions will elevate your dining experience.

As a Side Dish

• With Grilled Meats: This salad pairs wonderfully with grilled chicken or steak, adding a refreshing contrast to the smoky flavors.
• On a Bed of Greens: Serve the avocado potato salad on a bed of mixed greens for an extra crunch and freshness.

As a Main Dish

• Stuffed in Pitas: Spoon the salad into whole wheat pitas for a quick and healthy lunch option.
• With Crackers: Use as a spread on whole grain crackers for an easy snack or appetizer.

At Potlucks

• In Individual Cups: Portion out the salad into small cups for easy serving at potlucks or picnics.
• With Extra Toppings: Offer toppings like chili powder or extra cilantro on the side to allow guests to customize their servings.

How to Perfect Avocado Potato Salad

Perfecting your Avocado Potato Salad ensures that each bite is delicious and satisfying. Here are some tips to help you achieve the best results.

• Use Fresh Ingredients: Always opt for ripe avocados and fresh herbs. This enhances the flavor significantly.
• Chill Before Serving: Letting the salad chill for at least 30 minutes can help meld the flavors together beautifully.
• Adjust Seasoning: Taste your salad before serving and adjust salt, pepper, or vinegar as needed to suit your preference.
• Don’t Overmix: Gently fold in the ingredients to keep the avocado and potatoes intact for better texture.
• Store Properly: If you need to refrigerate leftovers, press plastic wrap directly onto the surface to minimize browning.

Best Side Dishes for Avocado Potato Salad

Avocado Potato Salad is delicious on its own but can be complemented with various side dishes. Here are some great options that pair well with this flavorful salad.

1. Grilled Corn on the Cob: Sweet corn brushed with butter adds a delightful crunch and sweetness.
2. Coleslaw: A tangy coleslaw provides a nice contrast in texture and flavor, enhancing your meal.
3. Caprese Skewers: Fresh tomatoes, mozzarella, and basil on skewers make for an easy and elegant side dish.
4. Roasted Vegetables: Seasonal roasted vegetables bring out natural sweetness and pair nicely with creamy potato salad.
5. Garlic Bread: Crispy garlic bread offers a savory bite that complements the freshness of the avocado salad.
6. Fruit Salad: A refreshing fruit salad adds sweetness and balances the meal perfectly.

Common Mistakes to Avoid

Making Avocado Potato Salad can be simple, but some common mistakes can ruin your dish. Here are a few to watch out for:

• Overcooking the Potatoes: If you cook the potatoes too long, they may turn mushy. To avoid this, check for doneness with a fork after 15 minutes of simmering.
• Using Unripe Avocados: Unripe avocados will be hard and lack flavor. Choose ripe avocados that yield slightly to pressure for the best taste in your salad.
• Not Seasoning Enough: Failing to season during cooking can lead to bland flavors. Always add salt to the cooking water and taste the salad before serving to adjust seasoning.
• Skipping the Vinegar: Omitting vinegar can result in a dull salad. The vinegar adds a tangy flavor that balances the creaminess of the yogurt or mayo.
• Cutting Ingredients Too Large: If you chop your ingredients too big, it affects the texture. Make sure to dice everything into small, uniform pieces for a better blend.

Storage & Reheating Instructions

Refrigerator Storage

• Duration: Store your Avocado Potato Salad in the fridge for up to 2 days.
• Container: Use an airtight container to keep it fresh and prevent odors from other foods.

Freezing Avocado Potato Salad

• Duration: It’s not recommended to freeze this salad due to avocado texture changes.
• Container: If you must freeze it, use a freezer-safe container but expect a change in consistency upon thawing.

Reheating Avocado Potato Salad

• Oven: Preheat the oven to 350°F (175°C). Spread the salad on a baking sheet and heat until warmed through, about 10-15 minutes.
• Microwave: Place a portion in a microwave-safe bowl and cover loosely. Heat on medium power for 1-2 minutes, stirring halfway through.
• Stovetop: Heat gently in a non-stick pan over low heat. Stir frequently until just warmed; avoid overheating as it may affect texture.

Frequently Asked Questions

Can I use different types of potatoes for Avocado Potato Salad?

Yes! While Yukon Gold or red potatoes work best, you can try other varieties like fingerling or even sweet potatoes for a unique twist.

How do I prevent avocados from browning in Avocado Potato Salad?

To minimize browning, squeeze lemon juice over diced avocados before adding them to the salad. This helps preserve their vibrant color.

Can I make Avocado Potato Salad ahead of time?

Absolutely! You can prep it up to 2 days in advance. Just be sure to store it properly in an airtight container in the refrigerator.

What are some good toppings for Avocado Potato Salad?

You can enhance your salad with toppings like extra cilantro, chili powder, or sliced green onions for added flavor and presentation.

Is Avocado Potato Salad healthy?

Yes! This dish is packed with nutrients from potatoes and avocados. The Greek yogurt or mayo provides creaminess while keeping it lighter than traditional recipes.

Final Thoughts

This Avocado Potato Salad is not only easy to prepare but also perfect for gatherings or as a refreshing side dish. Its creamy texture combined with hearty ingredients makes it versatile enough for any occasion. Feel free to customize it by adding your favorite herbs or spices! Give this recipe a try and enjoy its delightful flavors!