Avocado Potato Salad

Avocado Potato Salad takes roughly 40 minutes from beginning to end. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 214 calories, 10g of protein, and 8g of fat per serving. For $1.01 per serving, you get a side dish that serves 10. 292 people found this recipe to be tasty and satisfying. This recipe from Gimme Some Oven requires apple cider vinegar, hard-boiled eggs, celery, and dijon mustard. It can be enjoyed any time, but it is especially good for The Fourth Of July. With a spoonacular score of 93%, this dish is tremendous. Similar recipes are Avocado Potato Salad, Potato Avocado Salad, and Avocado Potato Salad.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

2 Tablespoons ALDI SimplyNature apple cider vinegar

2 medium organic avocados, peeled, pitted and diced

1/2 cup chopped celery (about 2-3 celery ribs)

1 tablespoon Dijon mustard

1/4 cup chopped fresh cilantro

1 1/4 cups ALDI FriendlyFarms plain Greek yogurt or mayonnaise

4 hard-boiled eggs, peeled and diced

Kosher salt

half of a small red onion, peeled and thinly-sliced (or diced)

1/4 teaspoon freshly-cracked black pepper

3 pounds Yukon Gold or red potatoes, quartered

Equipment:

pot

mixing bowl

whisk

plastic wrap

Cooking instruction summary:

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 adda tablespoon of salt to the water.Heat the potatoes overhigh 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.Remove from heat and strain out the water. Then once the potatoes have cooled for a few minutes, remove and discard the potato skins. Then dicethe potatoes into small bite-sized pieces, and sprinkle with the vinegar. Set aside.In a large mixing bowl, whisk together the Greek yogurt (or mayo), Dijon mustard and black pepper until combined.Add the diced potatoes, hard-boiled eggs, avocado, red onion, celery and cilantro to the mixing bowl. Then very gently toss the potato salad until all of the ingredients are combined and evenly coated with the Greek yogurt sauce.Garnish with optional toppings if desired.Serve immediately. Or cover the salad with plastic wrap so that the plastic is completely touching the top of the salad with no air bubbles, and refrigerate for up to 2 days. (The avocados may brown slightly after a few hours, but they will still be safe and delicious to eat.)

 

Step by step:


1. 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 adda tablespoon of salt to the water.

2. Heat the potatoes overhigh 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.

3. Remove from heat and strain out the water. Then once the potatoes have cooled for a few minutes, remove and discard the potato skins. Then dicethe potatoes into small bite-sized pieces, and sprinkle with the vinegar. Set aside.In a large mixing bowl, whisk together the Greek yogurt (or mayo), Dijon mustard and black pepper until combined.

4. Add the diced potatoes, hard-boiled eggs, avocado, red onion, celery and cilantro to the mixing bowl. Then very gently toss the potato salad until all of the ingredients are combined and evenly coated with the Greek yogurt sauce.

5. Garnish with optional toppings if desired.

6. Serve immediately. Or cover the salad with plastic wrap so that the plastic is completely touching the top of the salad with no air bubbles, and refrigerate for up to 2 days. (The avocados may brown slightly after a few hours, but they will still be safe and delicious to eat.)


Nutrition Information:

Quickview
220k Calories
8g Protein
8g Total Fat
29g Carbs
25% Health Score
Limit These
Calories
220k
11%

Fat
8g
13%

  Saturated Fat
1g
10%

Carbohydrates
29g
10%

  Sugar
2g
3%

Cholesterol
75mg
25%

Sodium
260mg
11%

Get Enough Of These
Protein
8g
18%

Vitamin C
31mg
38%

Vitamin B6
0.56mg
28%

Potassium
858mg
25%

Fiber
5g
24%

Phosphorus
171mg
17%

Folate
68µg
17%

Vitamin B2
0.27mg
16%

Manganese
0.31mg
15%

Selenium
9µg
14%

Vitamin B5
1mg
14%

Vitamin K
13µg
13%

Magnesium
50mg
13%

Copper
0.24mg
12%

Vitamin B3
2mg
11%

Vitamin B1
0.16mg
11%

Iron
1mg
9%

Vitamin E
1mg
7%

Vitamin B12
0.41µg
7%

Zinc
1mg
7%

Calcium
63mg
6%

Vitamin A
217IU
4%

Vitamin D
0.44µg
3%

covered percent of daily need
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Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

Food Joke

My annual performance review says I lack "passion & intensity", guess management hasn't seen me alone with a Big Mac.

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