Avocado Cilantro Potato Salad Recipes

AVOCADO-CILANTRO PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse with cold water.
• Place the drained pasta in a large bowl with the remaining salad ingredients. Set aside.
• In a blender, place all of the dressing ingredients. Cover and blend until well combined.
• Pour the avocado mixture over the pasta mixture. Stir to combine.
• Refrigerate for 2 hours before serving.

BACON AVOCADO POTATO SALAD

Steps:

• Boil potatoes in their skins. While potatoes boil, cube avocados and toss with lime juice. Chop bacon into one inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, saute onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper, and paprika to taste. When potatoes are tender, drain, peel, and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley, and cilantro. Serve at room temperature or chill one hour or longer.

VEGAN AVOCADO POTATO SALAD WITH DILL & CILANTRO

Steps:

• Bring potatoes to a boil in a large pot of cold water (the water should just cover the potatoes). Once boiling, add salt to the water and give them a stir.
• Boil (you may have to reduce the heat a little to keep the water from spilling over) potatoes until they are fork-tender, but not falling apart, approximately 10-15 minutes.
• Drain and spread potatoes out in a single layer on a baking sheet. Place in the freezer for approximately 30 minutes to cool. (This will keep your potatoes from crumbling when you stir in the dressing).
• While the potatoes are in the freezer, combine the avocado, lime zest, lime juice, herbs and salt and pepper in a small bowl. Set aside.
• Take the potatoes out of the freezer when they are cool to the touch and place in a large mixing bowl. Mix in the dressing and chill until ready to eat.
• Best served chilled or room temperature.

POTATO SALAD WITH AVOCADO AND BACON

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool to room temperature, 15 to 20 minutes.
• While potatoes cool, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Sprinkle avocados with lemon juice and toss to coat.
• Place cooled potatoes, bacon, green onions, and cilantro in a large bowl. Season with salt and pepper; toss.
• Mix mayonnaise, lemon juice, and cilantro together in a bowl to make the dressing. Add to potatoes and mix together. Fold in avocados.

AVOCADO POTATO SALAD

Steps:

• Boil potato cubes until just tender.
• While potatoes boil, cube avocados and toss with 1 tablespoon lime juice.
• Set aside.
• Drain potatoes and place in bowl of cold water.
• When potatoes have cooled, drain well and place in large salad bowl.
• To make dressing, whisk lime juice, garlic, mustard, sugar, salt, pepper, olive oil and yogurt in a medium bowl.
• Taste and adjust seasonings.
• Pour dressing over potatoes and toss.
• Gently fold in avocado, onion, and cilantro.
• Serve at room temperature or cover tightly and chill for up to three hours.

AVOCADO POTATO SALAD

Steps:

• Place potatoes in a large pot with water to cover. Bring to a boil; continue to boil until just tender, about 15 minutes.
• Meanwhile, toss avocado with 2 tablespoons of lime juice and set aside.
• Drain the potatoes and place in a bowl of cold water to cool, about 10 minutes. Drain well and transfer to a large bowl.
• Whisk remaining lime juice, garlic, yogurt, honey mustard, olive oil, sugar, salt, and pepper together in a nonreactive bowl for dressing. Taste and adjust seasoning to your liking.
• Pour the dressing over potatoes and toss gently. Gently fold in avocados, onion, and cilantro.

AVOCADO CILANTRO POTATO SALAD

Steps:

• Place the diced potatoes in a medium sauce pan with cold, salted water and bring to a boil.
• Immediately turn the heat down to a simmer and cook potatoes until tender, 10 - 12 minutes total.
• Cool the potatoes under cold running water and drain.
• Combine the potatoes, onions, and garlic in a large bowl and sprinkle with salt and pepper.
• Add olive oil, tossing to coat.
• Add the avocados, lime juice, jalapeno, cilantro and toss well to combine.
• Adjust seasoning if necessary to taste.
• Cover and refrigerate for at least one hour before serving.

AVOCADO, CILANTRO AND WHITE ONION SALAD

Steps:

• In a large mixing bowl, add the garlic, lime juice, sugar, and olive oil. Season with salt and pepper, to taste, and give it a quick whisk to combine.
• Split avocados in half and remove the pit. Spoon out the flesh, put on a cutting board and slice into chunks. Transfer to a serving bowl and add the onion and cilantro leaves. Add the vinaigrette and toss lightly to coat just before serving.

CREAMY AVOCADO & POTATO SALAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a small bowl, mix the dried herbs and 2 tbsp of olive oil.
• Wash and dice the potatoes.
• Place the potatoes in a baking tray and season with the dried herb mixture, coat evenly.
• Bake in the oven for 25 minutes. Set aside and let it cool
• In a large bowl, gently mash avocados using a potato masher.
• Stir in cilantro, olive oil, and lime juice.
• Season with salt and pepper.
• Combine and toss in the roasted potatoes.
• Serve at room temperature.