Lemon Potato Avocado Salad Recipes
AVOCADO POTATO SALAD
Make and share this Avocado Potato Salad recipe from Food.com.
Provided by agileangus
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 234.9, Fat 9.7, SaturatedFat 1.4, Cholesterol 0.3, Sodium 369.5, Carbohydrate 34.9, Fiber 6.4, Sugar 5.8, Protein 5.2
POTATO AVOCADO SALAD
A "no-mayo" potato salad. Simple yet delicious. Make sure the avocado is ripe but not mushy.
Provided by Parsley
Categories Potato
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, cover potatoes with salted water and cook until tender; drain. Rinse with cold water; drain.
- Place cooked potatoes in a large bowl.
- Add the lemon juice, chives, olive oil, pepper and salt and toss to coat well.
- Finally, gently toss in the diced avocado.
- Serve warm or chilled.
LEMONY POTATO AVOCADO SALAD
Categories Salad Potato Side Low Cal Lemon Avocado Summer Healthy Chive Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 6
Steps:
- In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Drain potatoes in a colander and quarter. In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste. Pit and peel avocado and cut into 3/4-inch pieces. Add avocado to potato mixture, gently tossing to combine.
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HEALTHY AVOCADO POTATO SALAD - VEGAN - VEGGIE SOCIETY
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- Rinse and slice the potatoes into 1/4 inch slices. Cover with cold water and bring to a boil. Season generously with sea salt at this point, the water should taste like sea water. Cook for about 10 minutes until tender but not mushy. Drain the potatoes in a colander and allow them to dry very well in their own steam then allow to cool.
- Meanwhile slice the avocados and scoop out the flesh. Transfer to a large mixing bowl and mash together with the lemon or lime juice. Mix in the scallion and chili pepper and season to taste with sea salt.
- Add the potatoes to the bowl with the avocado together with the green peas and dill. Use a spatula and fold them together with care as not to break them.
- Taste and adjust seasonings again with more lemon juice and sea salt. Garnish with the chives and serve at room temperature or chill for later use.
AVOCADO POTATO SALAD - GIMME SOME OVEN
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- 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.
- 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.
- 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 dice the 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.
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